Boudin Blanc-Stuffed Turkey Breasts with Chestnuts

Name: Boudin Blanc-Stuffed Turkey Breasts with Chestnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters roasted chestnuts from a jar; 473 milliliters roasted chestnuts from a jar; 2 Tbsps coarse fresh breadcrumbs; 1 Tbsp Cognac or brandy; 1 teaspoons coriander seeds; 1 Tbsp finely chopped fresh thyme; 0 teaspoons ground mace; 0 teaspoons ground nutmeg; 118 milliliters heavy cream; 118 milliliters kosher salt; 1 teaspoon kosher salt, plus more; 8 servings Kosher salt, freshly ground pepper; 237 milliliters low-sodium chicken broth; 454 grams ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon; 59 milliliters sugar; 4 sprigs thyme; 2 skin-on, boneless turkey breasts (about 4 pounds total); 59 milliliters (1/2 stick) unsalted butter; 1 teaspoons white peppercorns; 59 milliliters sweet white wine (optional); 1 whole allspice; 1 teaspoon yellow mustard seeds

You can never have too many side dish recipes, so give Boudin Blanc-Stuffed Turkey Breasts with Chestnuts a try. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 560 calories, 9g of protein, and 42g of fat. Head to the store and pick up chicken broth, kosher salt, roasted chestnuts from a jar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Pot

Let cool, then add wine, if using.

Ingredients you will need

Wine

Place turkey and brine in a large resealable plastic bag. Seal bag and chill 1012 hours.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Ziploc Bags

Remove turkey from brine and pat dry

Ingredients you will need

Whole Turkey

Brine

Let sit at room temperature 1 hour.

Soak breadcrumbs in cream in a small bowl 20 minutes.

Ingredients you will need

Breadcrumbs

Cream

Equipment you will use

Bowl

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, 1215 minutes. Discard bay leaves; chill while preparing spices.

Ingredients you will need

Bay Leaves

Chestnuts

Cognac

Spices

Broth

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mustard Seeds

Peppercorns

Coriander

Allspice

Spices

Clove

Toast

Pop

Equipment you will use

Mortar And Pestle

Frying Pan

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.

Ingredients you will need

Breadcrumbs

Chestnuts

Nutmeg

Thyme

Ground Mace

Pork

Salt

Equipment you will use

Bowl

DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.

Ingredients you will need

Wrap

Preheat oven to 400F. 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.

Ingredients you will need

Turkey Breast

Equipment you will use

Cutting Board

Kitchen Twine

Knife

Oven

Place turkey breasts on a rack set inside a roasting pan.

Ingredients you will need

Turkey Breast

Equipment you will use

Roasting Pan

Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145F (breast meat should register 160F), 11 1/2 hours.

Ingredients you will need

Stuffing