Boudin Blanc Stuffed Turkey Breasts With Chestnuts Recipes

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BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS



Boudin Blanc-Stuffed Turkey Breasts with Chestnuts image

French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm spices.

Provided by Taylor Boetticher

Categories     Bon Appétit     turkey     Poultry     Roast     Christmas     Thanksgiving     Dinner     Buffet     Chestnut     Mortar and Pestle     Peanut Free     Soy Free

Yield 8 servings

Number Of Ingredients 30

Turkey and brine:
1/2 cup kosher salt
1/4 cup sugar
1/4 cup sweet white wine (optional)
2 skin-on, boneless turkey breasts (about 4 pounds total)
Boudin blanc:
2 tablespoons coarse fresh breadcrumbs
1/2 cup heavy cream
1 cup low-sodium chicken broth
1/2 cup roasted chestnuts from a jar
1 tablespoon Cognac or brandy
2 bay leaves
1 teaspoon kosher salt, plus more
1 teaspoon yellow mustard seeds
3/4 teaspoons coriander seeds
1 whole allspice
1 whole clove
3/4 teaspoons white peppercorns
1 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon
1 tablespoon finely chopped fresh thyme
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
Assembly:
1/4 cup (1/2 stick) unsalted butter
2 cups roasted chestnuts from a jar
4 sprigs thyme
Kosher salt, freshly ground pepper
Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.
Special Equipment
A spice mill or mortar and pestle

Steps:

  • For turkey and brine:
  • Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, then add wine, if using. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10-12 hours.
  • Remove turkey from brine and pat dry
  • Let sit at room temperature 1 hour.
  • For boudin blanc:
  • Soak breadcrumbs in cream in a small bowl 20 minutes.
  • Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12-15 minutes. Discard bay leaves; chill while preparing spices.
  • Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.
  • Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.
  • DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
  • For assembly:
  • Preheat oven to 400°F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1" intervals with kitchen twine.
  • Place turkey breasts on a rack set inside a roasting pan. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145°F (breast meat should register 160°F), 1-1 1/2 hours. Let rest 10 minutes before slicing.
  • Meanwhile, heat butter in a medium skillet over medium-high heat. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5-7 minutes; season with salt and pepper. Serve turkey with chestnuts.
  • DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.

ROAST TURKEY WITH CHESTNUT STUFFING



Roast turkey with chestnut stuffing image

The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too

Provided by Sara Buenfeld

Time 4h20m

Yield Serves 8, with leftovers

Number Of Ingredients 18

150ml madeira or white wine
20g pack dried porcini mushrooms
2 onions , halved and sliced
25g butter , plus extra
15g pack thyme , use the leaves and reserve the stalks
2 x 454g packs Cumberland sausages , skins removed
200g pack whole cooked chestnut (I used Merchant Gourmet)
zest 1 lemon (halve and reserve the rest to use for the turkey)
15g pack flat-leaf parsley , chopped
85g fresh breadcrumb
10 rashers streaky bacon
1 onion , quartered
4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
85g soft butter
1 whole nutmeg
10 rashers streaky bacon
125ml glass madeira or white wine
watercress sprigs, to garnish

Steps:

  • First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
  • Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
  • Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
  • Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
  • On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium

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