New recipes

Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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)

Boudin Blanc

  • 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

Recipe Preparation

Special equipment:

  • A spice mill or mortar and pestle

Ingredient info:

  • 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.

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 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.

Recipe by Taylor Boetticher, Toponia Miller,

Nutritional Content

Calories (kcal) 620 Fat (g) 26 Saturated Fat (g) 11 Cholesterol (mg) 215 Carbohydrates (g) 27 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 65 Sodium (mg) 1350Reviews Section

Watch the video: Hot dog de boudin blanc et pomme (August 2022).