More Great Recipes: Main Dish

Breast of Turkey Stuffed with Chestnuts, Pistachios and California


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 boneless whole turkey breast (about 6 pounds)
1-1/2 cups heavy cream
Kosher salt
Freshly ground white pepper
2 egg whites
1 tablespoon plus 1/2 cup olive oil
1/2 pound chanterelles
1/2 pound roasted chestnuts, halved
2/3 cup California golden raisins
1/4 cup shelled pistachio nuts
2 tablespoons chopped fresh parsley
2 large carrots, coarsely chopped
2 medium onions, coarsely chopped
2 medium celery stalks, coarsely chopped
2 cups dry white wine


Preheat oven to 375°F. Lay the meat, skin side down and trim the 2


large fillets attached to each side of the breast. Cut fillets into


small cubes and set aside. Trim a few layers of meat from the edge of


each breast and use them to fill in the cavity between the double


breasts to create a somewhat flat surface.


In a food processor fitted with a metal blade, combine cubed turkey


fillets and heavy cream. Pulse a few times to break down the meat, then


begin mixing on low speed. Add 1 teaspoon salt, 1/4 teaspoon pepper and


egg whites; blend just until the forcemeat is smooth; set aside in


refrigerator.


Warm the 1 tablespoon olive oil in a large sautee pan over medium-high


heat. Add chanterelles and a pinch of salt and pepper. Sautee until


mushrooms are just wilted, 2 to 3 minutes. Remove from heat and let cool


for 10 minutes. In a large mixing bowl, combine the forcemeat,


chestnuts, raisins, pistachios, parsley and mushrooms. Mix well. Season


turkey breast with salt and pepper. Spread the stuffing in an even layer


on top. Roll up as tightly as possible. If there is extra skin on the


ends, try to pull the flaps around the meat. Tie up the roast in several


places with kitchen string.


Place in roasting pan, seam side facing down and sprinkle with salt and


pepper. Pour remaining 1/2 cup olive oil on top and scatter the carrots,


onions and celery around the pan. Roast in 375°F oven for 15 minutes.


Then, add white wine to the pan. Return to oven to cook for 30 minutes.


Then, add 2 cups water to the pan. Continue to cook until turkey is


done, about 45 minutes longer, basting bird every 10 to 15 minutes.


Transfer the roast to cutting board. Strain pan juices into small


saucepan and discard vegetables. Heat juices over medium-high heat and


skim off any visible fat. Season with salt and pepper to taste. Slice


turkey into 1/2-inch thick slices and serve with the warmed pan juices


on the side.


Pairs Well With


Notes

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