Kale Stuffed Turkey Breast with Cauliflower Mash recipe courtesy of Earthbound Farm
- 1 Tbsp extra-virgin olive oil
- 1 lb Skinless, boneless turkey breast (thawed if frozen)
- ¼ cup goat cheese (crumbled)
- 1 cup Earthbound Farm Organic Kale (or Baby Arugula, Baby Spinach or Power)
- 2 cups Earthbound Farm Organic Cauliflower florets (approximately 1/2 head of cauliflower)
- 1 ½ cups Chopped root vegetables (such as parsnips or carrots, optional)
- ½ box Earthbound Farm Organic Cherry Tomatoes (about 5 oz)
- Freshly chopped rosemary (for garnish)
- Salt and pepper
- Preheat the oven to 450 degrees F. Butterfly the turkey breast. To butterfly, lay the breast flat on a cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the breast opens like a book. Cover with a piece of plastic wrap and pound with a small meat mallet or the bottom of a heavy pot until the turkey is of uniform thickness, about 1/2-inch thick. Slice three pieces of string under the breast.
- Season the turkey breast with salt and pepper. Spread the goat cheese and baby kales down the center of the breast.
- Roll the breast from left to right, to form a log. Use the string to hold the turkey breast together; tie the center string, followed by the other two.
- Place a wire rack over a baking sheet and brush with olive oil. Place the rolled and tied turkey breast on top and brush the outside of the breast with olive oil, then salt and pepper. Place in the center of the oven and roast at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and roast for an additional 30 minutes, or until juices run clear.
- On a baking sheet, toss the cherry tomatoes with a little olive oil and put in the oven for the final 10 minutes of roasting.
- Once turkey is cooked, remove from the oven and tent with foil for 10 minutes before slicing.
- Meanwhile, boil cauliflower (and other chopped root vegetables, if desired) until tender. Purée in a blender or with an immersion blender with a little water (or stock), salt and pepper until completely smooth.
- Divide cauliflower mash between plates. Top with sliced stuffed turkey breast and a few roasted cherry tomatoes.
Posted on WholeFoods Magazine Online, 11/21/2016