Boudin Blanc–Stuffed Turkey Breasts with Chestnuts Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Frenchboudin blanc—not to be confused with Cajunboudin blanc—is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm spices.

Ingredients

8 servings

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茶匙黄芥末种子

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

Assembly:

1/4 cup (1/2 stick) unsalted butter

2 cups roasted chestnuts from a jar

4 sprigs thyme

Kosher salt, freshly ground pepper

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

Special Equipment

A spice mill or mortar and pestle

For turkey and brine:
Step 1
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.
Step 2
Remove turkey from brine and pat dry
Step 3
Let sit at room temperature 1 hour.
For boudin blanc:
Step 4
Soak breadcrumbs in cream in a small bowl 20 minutes.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
DO AHEAD:Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
For assembly:
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
DO AHEAD:Breasts can be stuffed 1 day ahead. Cover and chill.

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Reviews (6)

Not totally clear on the folding...does the bottom almost totally cover the filling and then the top folds over that by a couple of inches?
- bahevenor4024
- London, ON
- 9/25/2019
Delicious. My only question is the amount of stuffing. I had too much and I measured everything. Not a big deal. I will make this again and again. It was a huge hit
- raynfigi
- 南安普顿,纽约
- 11/5/2017
Made this for a Christmas party and it was the best dish on the buffet! We couldn't find any boneless turkey breasts so my husband boned them ( thanks to Computer videos!) and it wasn't too difficult. Note that each bone-in breast produced TWO boneless breast halves so I ended up with double the turkey rolls that I thought I would have. I followed the recipe exactly as written except that I made the stuffing a few days ahead and froze it and the result was excellent. We made turkey gumbo with the leftovers (recipe from here).
- lmiko
- Asheville, NC
- 1/1/2017
Definite 'keeper!' Made this dish for Christmas dinner just as the recipe was written and it was a big hit. Flavorful, moist, and pretty on the plate. Served with wild rice dish and glazed brussels sprouts. Yum!
- jpuddy
- Phoenix, AZ.
- 12/26/2013
This recipe was not as difficult as I first predicted and the results were exceptional: moist turkey with crisp skin and a flavorful stuffing redolent with complex spices. Delicious!
- CarolBenson
- Boston, MA
- 12/26/2013
For Thanksgiving this year, we opted out of roasting a whole bird. My husband made this while I did the braised turkey legs from the Nov 2013 issue. He's one to rise to the challenge of a complicated recipe, and his result was to die for. (For example, he's prepared Turducken a couple times in the past, complete with de-boning, etc.). He prepared this a week before Thanksgiving, and it was so good he did it again for our T'giving dinner. Beautiful to serve, moist and absolutely luscious, particularly for me, who has rarely eaten white meat turkey.
- lfs91
- NY
- 12/6/2013