Kale, Butternut Squash, and Cranberry Stuffed Turkey Breasts
Preheat oven to 425 degrees F. Place butternut squash on a foil-lined baking sheet and toss with extra virgin olive oil, salt and pepper. Roast for 30-45 minutes, until tender and caramelized, flipping halfway through cooking time. Remove from oven and set aside.
Meanwhile, add kale and ¼ cup Drew’s Organics Rosemary Balsamic Dressing to a medium sauté pan over medium heat. Sauté until kale is tender and wilted, stirring frequently, about 10 minutes. Remove from heat and set aside.
In a medium bowl, combine together 1 cup butternut squash cubes, kale, cranberries and walnuts. Spray a small to medium baking dish or pie pan with cooking spray. Lay turkey cutlets out flat on a surface. Place a heaping spoonful of the butternut squash mixture into the center of each turkey breast cutlet. Using your hands, grab the smaller end of each cutlet and roll it over top the filling, tuck it under the filling and continue rolling. Place turkey rolls into the baking dish. Spread any remaining butternut squash mixture in between the turkey. Drizzle turkey with remaining Drew’s Organics Rosemary Balsamic Dressing and additional black pepper (optional) and place into the oven. Bake until turkey reaches a safe internal temperature of 165 degrees, as measured by a meat thermometer in the thickest part of the breast (check the top and bottom sections of the turkey rolls).
Serve stuffed turkey with remaining butternut squash, wild rich and additional Drew’s Organics Rosemary Balsamic Dressing.
Recipe by Jenny Shea Rawn MS, MPH, RD
- 1 butternut squash, peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz chopped kale, large stems removed
- 1/2 cup divided, plus more for serving Drew's Organics Rosemary Balsamic Dressing & Quick Marinade
- 1/2 cup dried sweetened cranberries
- 1/2 cup walnuts, chopped
- 4-6 thin turkey breast cutlets, about 1 pound