Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Ingredients for Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

• 120ml di sale kosher

• 60ml zucchero

• 60ml sweet white wine (optional)

• 2 skin-on, boneless turkey breasts (about 1.8kg total)

• 2 tablespoons coarse fresh breadcrumbs

• 120 ml di panna doppia

• Brodo di pollo a basso contenuto di sodio da 240 ml

• 120ml roasted chestnuts from a jar

• 1 tablespoon Cognac or brandy

• 2 foglie di alloro

• 1 cucchiaino di sale kosher, più altro

• 1 cucchiaino di semi di senape gialla

• 3/4 teaspoons coriander seeds

• 1 whole allspice

• 1 chiodo di garofano intero

• 3/4 teaspoons white peppercorns

• 450g pork mince belly or 350g pork mince and 110g finely chopped bacon

• 1 cucchiaio di timo fresco tritato finemente

• 1/8 teaspoons ground mace

• 1/8 cucchiaini di noce moscata macinata

• 60g (1/2 stick) unsalted butter

• 450g roasted chestnuts from a jar

• 4 rametti di timo

• Sale kosher, pepe macinato fresco

• Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.

• Un macinino per spezie o un mortaio e pestello

Bring salt, sugar, and 1.9L 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 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.

Preheat oven to 204°C. 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 centre, 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 240ml water and roast until skin is golden brown and an instantread thermometer inserted into the centre of stuffing registers 63°C (breast meat should register 71°C), 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.