Stuffed Turkey Breast With Butternut Squash Kale and Sausage

Ingredients

• 2 (3-pound) skin-on, boneless turkey breasts
• 5 1/2 teaspoons kosher salt, divided
• 2 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons ground fennel, divided
• 1 tablespoon olive oil
• 10 ounces sweet or spicy Italian sausage, casings removed, crumbled
• 1 1/2 cups homemade croutons (see Cooks’ Note) or plain small-dice store-bought croutons
• 1/2 cup (1 stick) unsalted butter, softened, divided
• 1 medium onion, chopped
• 2 cups peeled, 1/4"–1/2"-cubed butternut squash
• 1 cup chopped fennel
• 3 garlic cloves, finely chopped
• 3 tablespoons chopped thyme
• 1 bunch Tuscan kale, stemmed, coarsely chopped (about 6 cups)
• 5 cups (or more) low-sodium chicken broth, divided
• 1/4 cup chopped parsley
• Butcher’s twine; cheesecloth; a large roasting pan or 2 (13x9") baking dishes

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