BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS

Boudin Blanc-Stuffed Turkey Breasts with Chestnuts image

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

Ingredients

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 teaspoon yellow mustard seeds
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

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.