LETS MAKE THE STUFFING
Heat the olive oil in a large skillet and sauté the onions for a few minutes till the onions are soft.
Add in the garlic, butternut quash, kale, the fresh sage, thyme and sprinkle with salt and pepper.
Stir the vegetable mixture and continue to sauté for about 5 minutes or till the butternut squash is soft and the kale has wilted.
Set aside while you prepare the turkey breast.
Preheat oven to 375 degrees F.
Place the butterflied turkey breast between 2 sheets of saran wrap and pound the meat with a meat mallet to about a half inch thickness.
Add the sausage to the vegetable mixture and stir very well until evenly combined, then spread this over the turkey breast to about one inch off the border.
Starting at the shorter end, roll the turkey breast tightly together and tie with 4 equal pieces of butcher's twine at one inch intervals and one longer piece along the length of the stuffed turkey.
Sprinkle the turkey breast lightly with salt and pepper.
Place the stuffed turkey in a shallow oven proof pan (I used the same skillet in which I cooked the vegetables.)
Pour in 3/4 cup of chicken broth into the pan with a few springs of fresh sage and thyme.
Cook the turkey breast for about 1 hour and 10 minutes or until an instant-read digital thermometer reaches 155 degrees F.
Baste the stuffed turkey every 15 minutes with the remaining chicken broth so that the meat does not dry out and retains moisture.
When ready, transfer the stuffed turkey breast onto a cutting board and slice into 3/4 inch slices.
(mine yielded 12 slices)
Place the slices onto a serving platter.
Strain the pan juices through a fine sieve and pour the juices over the sliced turkey breast.
Serve while still warm.