Boudin Blanc-Stuffed Turkey Breasts With Chestnuts Recipe

imageBoudin Blanc-Stuffed Turkey Breasts With Chestnuts Recipe
You can still have a show stopping turkey without roasting the whole bird.

Take this boudin blanc (pork sausage) stuffed turkey breast with chestnuts, for example. Making your own boudin blanc is easier than you think and it’s a good choice for leaner turkey cuts, like the breast. You can use all ground pork belly or a combination of ground pork and bacon.


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
1/4 cup (1/2 stick) unsalted butter
2 cups roasted chestnuts from a jar
4 sprigs thyme
Kosher salt, freshly ground pepper
Special equipment: A spice mill or mortar and pestle
Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s