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Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Taylor Boetticher
  • minutes
  • Serves 8

INGREDIENTS

2

Turkey breasts, skin-on boneless

2

Bay leaves

1 tbsp

Thyme, fresh

4

sprigs Thyme

1 cup

Chicken broth, low-sodium

1

Allspice, whole

1

Clove, whole

3/4 tsp

Coriander seeds

1/2 cup

Kosher salt

1

Kosher salt and freshly ground black pepper

1/8 tsp

Mace, ground

1 tsp

Mustard seeds, yellow

1/8 tsp

Nutmeg, ground

3/4 tsp

Peppercorns, white

1/4 cup

Sugar

1

roasted chestnuts from a jar, roasted

1

jar 2 cups roasted chestnuts from, roasted

2 tbsp

Breadcrumbs, coarse fresh

1/4 cup

Butter, unsalted

1/4 cup

Heavy cream

1 tbsp

Cognac or brandy

1/4 cup

White wine, sweet

1 pound ground pork belly or ¾ ground pork and ¼ finely chopped bacon