Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Ingredients for Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

• 120ml kosher salt

• 60ml sugar

• 60ml sweet white wine (optional)

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

• 2 tablespoons coarse fresh breadcrumbs

• 120ml double cream

• 240ml low-sodium chicken broth

• 120ml roasted chestnuts from a jar

• 1 tablespoon Cognac or brandy

• 2 bay leaves

• 1 teaspoon kosher salt, plus more

• 1 teaspoon yellow mustard seeds

• 3/4 teaspoons coriander seeds

• 1 whole allspice

• 1 whole clove

• 3/4 teaspoons white peppercorns

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

• 1 tablespoon finely chopped fresh thyme

• 1/8 teaspoons ground mace

• 1/8 teaspoons ground nutmeg

• 60g (1/2 stick) unsalted butter

• 450g 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.

• A spice mill or mortar and pestle

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.