Boudin Blanc-Stuffed Turkey Breasts with Chestnuts
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.
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 1012 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, 1215 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 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.
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 145F (breast meat should register 160F), 11 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, 57 minutes; season with salt and pepper.
Serve turkey with chestnuts.
DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.