Boudin Blanc-Stuffed Turkey Breasts With Chestnuts
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Kosher Salt (plus more)1 cup
Sugar2 tbsps
Breadcrumbs (coarse fresh)1 cup
Heavy Cream1 tbsp
Cognac1 tsp
Yellow Mustard Seed3 tsps
Coriander Seed4 sprigs
Thyme1 tsp
Mace (ground)1 tsp
Ground NutmegDirections:
1
For turkey and brine: Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar
2
Let cool, then add wine, if using
3
Place turkey and brine in a large resealable plastic bag
4
Seal bag and chill 10–12 hours
5
Remove turkey from brine and pat dry Let sit at room temperature 1 hour
6
Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar
7
Let cool, then add wine, if using
8
Place turkey and brine in a large resealable plastic bag
9
Seal bag and chill 10–12 hours
10
Remove turkey from brine and pat dry Let sit at room temperature 1 hour
11
For boudin blanc: Soak breadcrumbs in cream in a small bowl 20 minutes
12
Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan
13
Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12–15 minutes
14
Discard bay leaves; chill while preparing spices
15
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
16
Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle
17
Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl
18
Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid
19
Stir pork mixture to combine
20
DO AHEAD: Boudin blanc can be made 2 days ahead
21
Wrap tightly and chill
22
Soak breadcrumbs in cream in a small bowl 20 minutes
23
Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan
24
Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12–15 minutes
25
Discard bay leaves; chill while preparing spices
26
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
27
Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle
28
Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl
29
Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid
30
Stir pork mixture to combine
31
DO AHEAD: Boudin blanc can be made 2 days ahead
32
Wrap tightly and chill
33
For assembly: Preheat oven to 400°F
34
Working 1 at a time, place turkey breast on cutting board, skin side up
35
Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through
36
Open breast like a book and mound boudin blanc down center, leaving a 1" border
37
Fold bottom half of breast over filling, then fold top half over so it slightly overlaps
38
Tie at 1" intervals with kitchen twine
39
Place turkey breasts on a rack set inside a roasting pan
40
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
41
Let rest 10 minutes before slicing
42
Meanwhile, heat butter in a medium skillet over medium-high heat
43
Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5–7 minutes; season with salt and pepper
44
Serve turkey with chestnuts
45
DO AHEAD: Breasts can be stuffed 1 day ahead
46
Cover and chill
47
Preheat oven to 400°F
48
Working 1 at a time, place turkey breast on cutting board, skin side up
49
Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through
50
Open breast like a book and mound boudin blanc down center, leaving a 1" border
51
Fold bottom half of breast over filling, then fold top half over so it slightly overlaps
52
Tie at 1" intervals with kitchen twine
53
Place turkey breasts on a rack set inside a roasting pan
54
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
55
Let rest 10 minutes before slicing
56
Meanwhile, heat butter in a medium skillet over medium-high heat
57
Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5–7 minutes; season with salt and pepper
58
Serve turkey with chestnuts
59
DO AHEAD: Breasts can be stuffed 1 day ahead
60
Cover and chill