In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Heat the oven to 450°. In a small bowl, combine the bread crumbs, sage, parsley, butter, and 1/4 teaspoon of the salt., Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with the mustard. Pat the seasoned bread crumbs onto the mustard., Roast the turkey for 20 minutes. Reduce the oven temperature to 375° and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices., Menu Suggestions: A moist and creamy side dish--mashed potatoes or sweet potatoes, baked squash, or creamed corn or spinach--is the perfect foil for the turkey., Test-Kitchen Tip: Sometimes boneless turkey breasts come rolled and tied like a roast. For this preparation, you'll want to unroll the breast and put it flat in the roasting pan, thereby cutting the cooking time significantly., Wine Recommendation: The mild flavors of this dish provide an opportunity to explore a full-flavored red wine. Try a bottle of easy-to-like, easy-to-drink zinfandel from California or a shiraz from Australia.
bread crumbs, sage, parsley, butter, salt, turkey breast, fresh-ground black pepper, mustard