Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
An elegant preparation of turkey breasts stuffed with homemade boudin blanc sausage and roasted chestnuts. The turkey is brined for tenderness and stuffed with a delicate mixture of pork, spices, and chestnuts, then roasted until golden brown.
Ingredients
- •½ cup kosher salt
- •¼ cup sugar
- •¼ cup sweet white wine
- •2 whole skin-on boneless turkey breasts
- •2 tablespoons coarse fresh breadcrumbs
- •½ cup heavy cream
- •1 cup low-sodium chicken broth
- •½ cup roasted chestnuts
- •1 tablespoon Cognac
- •2 whole bay leaves
- •1 teaspoon kosher salt
- •1 teaspoon yellow mustard seeds
- •¾ teaspoons coriander seeds
- •1 whole whole allspice
- •1 whole whole clove
- •¾ teaspoons white peppercorns
- •1 pound ground pork belly
- •1 tablespoon fresh thyme
- •⅛ teaspoon ground mace
- •⅛ teaspoon ground nutmeg
- •¼ cup unsalted butter
- •2 cups roasted chestnuts
- •4 sprigs thyme
- •to taste kosher salt and pepper
- •ingredient note
- •equipment
Cooking Instructions
- 1.
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.
720 min
- 2.
Remove turkey from brine and pat dry
5 min
- 3.
Let sit at room temperature 1 hour.
60 min
- 4.
Soak breadcrumbs in cream in a small bowl 20 minutes.
20 min
- 5.
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.
15 min
- 6.
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.
10 min
- 7.
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.
15 min
- 8.
DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
- 9.
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.
30 min
- 10.
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.
90 min
- 11.
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.
7 min
- 12.
DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.