Stuffed Turkey Breasts With Butternut Squash, Kale, and Sausage

For maximum juiciness and flavor, pound and season the turkey breasts 24 hours in advance. Swaddling the breasts in butter-rubbed cheesecloth and cooking them in a roasting pan with broth yields a tender, succulent result. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew. Serve a rich gravy alongside.

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Turkey roulade with butternut squash, mushroom and cranberry stuffing