Breast of Turkey Stuffed with Chestnuts, Pistachios and California

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.