Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Spicy Turkey Breast:

Directions

Watch how to make this recipe.

Special equipment: butcher's twine

Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.

Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.

Spicy Turkey Breast:

Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.

Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.

Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.

Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

Cook's Note

To make a quick sauce, bring 2 cups of low-sodium chicken broth to a simmer over medium heat. In a small bowl make a slurry by mixing 5 teaspoons of cornstarch with 5 teaspoons of water. Whisk the slurry into the simmering broth. Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano and 1/4 teaspoon kosher salt.

Categories:
Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Sauteed Kale

Recipe courtesy of Bobby Flay

Baby Carrots

Recipe courtesy of Rachael Ray

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

Crispy Roasted Kale

Recipe courtesy of Ina Garten

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories