BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS
French boudin blanc-not to be confused with Cajun boudin 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.
Provided by Taylor Boetticher
Categories Bon Appétit turkey Poultry Roast Christmas Thanksgiving Dinner Buffet Chestnut Mortar and Pestle Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 30
Steps:
- For turkey and brine:
- 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.
- Remove turkey from brine and pat dry
- Let sit at room temperature 1 hour.
- For boudin blanc:
- 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.
- For assembly:
- 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.
- 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.
- 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.
ROAST TURKEY WITH CHESTNUT STUFFING
The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too
Provided by Sara Buenfeld
Time 4h20m
Yield Serves 8, with leftovers
Number Of Ingredients 18
Steps:
- First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
- Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
- Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
- Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
- On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.
Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium
More about "boudin blanc stuffed turkey breasts with chestnuts recipes"
27 RECIPES STUFFED WITH THE RIGHT... STUFF RECIPE | BON …
From bonappetit.com
Author Elyssa GoldbergPublished Jan 25, 2016Estimated Reading Time 4 mins
- Margarita's Creole Chicken-Stuffed Mofongo. You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
- Lime-and-Cilantro-Stuffed Black Bass. The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary. View Recipe.
- Roasted Stuffed Red Onions. Briefly blanching whole onions makes them extra easy to separate and fill. View Recipe.
- Spinach Puffs. Spinach and feta arrive in tiny puff-pastry packages. View Recipe.
- Olive-Stuffed Leg of Lamb. It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
See details
THE 18 BEST THANKSGIVING TURKEY BREAST RECIPES | EPICURIOUS
From epicurious.com
- Turkey for Two With Pan-Sauce Gravy. This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. Get This Recipe.
- Dry-Rubbed Turkey Breast. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
- Pastrami-Style Grilled Turkey Breast. Pastrami gets all the good spices. But this Thanksgiving, it's sharing its flavor profile with plain-Jane turkey. Get This Recipe.
- Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew.
- Porchetta-Style Roast Turkey Breast. Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.
See details
BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS
Web Oct 14, 2015 - French boudin blanc—not to be confused with Cajun boudin blanc—is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast …
From pinterest.com
From pinterest.com
See details
BOUDIN STUFFED TURKEY RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Preheat the oven to 400 degrees F. Season the butter with salt and cayenne pepper and freeze the butter for 30 minutes. In a small bowl, combine the onions, peppers, garlic, …
From cookingchanneltv.com
From cookingchanneltv.com
See details
CHESTNUT RECIPES & MENU IDEAS | BON APPéTIT
Web Boudin Blanc–Stuffed Turkey Breasts with Chestnuts Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts. …
From bonappetit.com
From bonappetit.com
See details
BOUDIN BLANC–STUFFED TURKEY BREASTS WITH CHESTNUTS
Web Nov 5, 2013 Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.
From shanlabar.com
From shanlabar.com
See details
BOUDIN-STUFFED TURKEY ROULADE - LOUISIANA COOKIN
Web Nov 15, 2019 Stir in boudin, thyme, and Cajun seasoning. Remove from heat, and let cool completely. Carefully remove skin from turkey breasts; set skin aside. Remove tenderloin from each breast, and reserve for …
From louisianacookin.com
From louisianacookin.com
See details
STUFFED TURKEY BREASTS WITH CHESTNUTS (BOUDIN BLANC) RECIPE | EAT …
Web Save this Stuffed turkey breasts with chestnuts (Boudin blanc) recipe and more from Bon Appétit Magazine, December 2013 to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
See details
TURKEY BREAST STUFFED WITH BOUDIN
Web Place boudin in a large bowl. add onion mixture and combine. 2. Place turkey skin side down on a cutting board. Make a lengthwise cut about 3/4" deep down middle of each …
From bigoven.com
From bigoven.com
See details
BOUDIN-STUFFED TURKEY BREAST - RICHARD'S
Web 16oz package of Premium Premium Boudin; 2 tsp Richard's Cajun Seasoning; 2lb boneless breast of turkey roast; Salt and pepper, to taste; Bacon drippings or olive oil, for …
From richardscajunfoods.com
From richardscajunfoods.com
See details
BOUDIN-STUFFED TURKEY BREAST WITH LEMON-GARLIC BUTTER
Web Oct 27, 2022 Prepare the Turkey: Preheat oven to 425°F. Place Kevin's Boudin in a small bowl, and set aside. (If using store-bought boudin, add about 1/4 cup chicken stock, 2 tablespoons at a time, to moisten. Stir …
From southernliving.com
From southernliving.com
See details
BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS RECIPE
Web Nov 18, 2014 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 …
From lexscuisine.wordpress.com
From lexscuisine.wordpress.com
See details
TURKEY BREAST ROULADE WITH CHESTNUT STUFFING | SAVEUR
Web While turkey roasts, add wine to hot skillet and reduce by half, scraping up any brown bits in the pan. Add reduced stock and bring to a simmer. Mix potato starch with 2 tbsp. cool …
From saveur.com
From saveur.com
See details
9 FRENCH TURKEY RECIPES FOR THANKSGIVING + CHRISTMAS HOLIDAY MEALS
Web Foie Gras ( goose or duck liver) Boudin noir ( black sausage: which is essentially blood sausages) hazelnut Truffle Escargot: snails (not so common, but recipes exist, and I …
From annieandre.com
From annieandre.com
See details
BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS RECIPE FOR …
Web 2 skin-on, boneless turkey breasts (about 4 pounds total) Instructions. Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, …
From fertilitychef.com
From fertilitychef.com
See details
BOUDIN STUFFED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
Web 1 c yellow onion, diced small. 1/2 c celery, diced small. 1/2 c carrot, diced small. 2 oz fresh garlic, minced. 1 tbsp dried oregano. 1 tsp dried thyme. 1 lb Cajun boudin blanc, …
From eatturkey.org
From eatturkey.org
See details
BOUDIN-STUFFED TURKEY BREAST | SAVEUR
Web 1 (4–5-lb.) whole skin-on boneless turkey breast, trimmed; Kosher salt and freshly ground black pepper, to taste; 1 lb. pork boudin sausage, casings removed; 3 tbsp. canola oil; 2 …
From saveur.com
From saveur.com
See details
BEST STUFFED TURKEY BREAST RECIPES | EASTER | FOOD NETWORK CANADA
Web Feb 4, 2022 Step 4. Preheat oven to 375 degrees Fahrenheit. Step 5. In a hot fry pan, heat olive oil. Season outside of turkey and sear turkey breast on all sides. Step 6. Place …
From foodnetwork.ca
From foodnetwork.ca
See details
FESTIVE CHESTNUT RECIPES | EPICURIOUS
Web Dec 12, 2016 Boudin blanc is a type of French sausage enriched with milk. Here it's perfumed with coriander, allspice, thyme, and nutmeg; mixed with chestnuts; and then …
From epicurious.com
From epicurious.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love