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Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.
Turkey and brine
- ¼ cup sweet white wine (optional)
- 2 skin-on, boneless turkey breasts (about 4 lb. total)
- 2 tablespoons coarse fresh breadcrumbs
- 1 cup low-sodium chicken broth
- ½ cup roasted chestnuts from a jar
- 1 tablespoon Cognac or brandy
- 1 teaspoon kosher salt, plus more
- 1 teaspoon yellow mustard seeds
- ¾ teaspoon coriander seeds
- ¾ teaspoon white peppercorns
- 1 pound ground pork belly or ¾ ground pork and ¼ finely chopped bacon
- 1 tablespoon finely chopped fresh thyme
- ¼ cup (½ stick) unsalted butter
- 2 cups roasted chestnuts from a jar
- Kosher salt and freshly ground black pepper
A spice mill or mortar and pestle
Roasted chestnuts can be found at specialty foods stores and some supermarkets.
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.
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 tsp. 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.
Preheat oven to 400°. 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 ½” 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 instant-read thermometer inserted into the center of stuffing registers 145° (breast meat should register 160°), 1–1½ 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.