Ingredients:

  • 1 bone-in skin-on turkey breast (approx. 6.5 lbs)
  • 0.5 cup unsalted butter, softened
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 8 cups sourdough bread cubes, toasted
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 1.5 cups low-sodium chicken stock
  • 1 large egg, beaten
  • 4 tbsp unsalted butter
  • 300g Lacinato kale, stemmed and shredded
  • 2 Honeycrisp apples, thinly sliced
  • 0.5 cup toasted pecans
  • 0.25 cup shaved Parmesan cheese
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 0.5 cup olive oil

Instructions:

  1. Thoroughly pat the turkey breast dry with paper towels. Combine the softened butter, garlic, sage, rosemary, salt, and pepper into a compound paste. Loosen the skin of the turkey and rub half the butter mixture directly onto the meat, then spread the remaining half over the exterior skin.
  2. Preheat your oven to 425°F (218°C). Place the turkey on the roasting rack. Roast for 20 minutes to jumpstart the browning process. Lower the oven temperature to 350°F (175°C) and continue roasting until the internal temperature hits 160°F (71°C).
  3. While the turkey roasts, sauté the onion and celery in butter until translucent. In a large bowl, toss the bread cubes with the sautéed aromatics, stock, and egg until the liquid is absorbed. Spoon the mixture into a greased muffin tin, pressing down slightly to ensure they hold their shape.
  4. Whisk the vinaigrette ingredients together. In a large bowl, massage the kale with the vinaigrette until softened. Toss with sliced apples, pecans, and parmesan cheese before serving.