Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Boudin Blanc–Stuffed Turkey Breasts with Chestnuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.