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Stuffed Turkey Breasts with Chestnuts

INGREDIENTS TURKEY AND BRINE


cup kosher salt cup sugar cup sweet white wine (optional) 2 skin-on, boneless turkey breasts (about 4 lb. total)

BOUDIN BLANC
2 tablespoons coarse fresh breadcrumbs cup heavy cream 1 cup low-sodium chicken broth 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 teaspoon coriander seeds 1 whole allspice 1 whole clove teaspoon white peppercorns 1 pound ground pork belly or ground pork and finely chopped bacon 1 tablespoon finely chopped fresh thyme teaspoon ground mace teaspoon ground nutmeg

ASSEMBLY
cup ( stick) unsalted butter 2 cups roasted chestnuts from a jar 4 sprigs thyme Kosher salt and freshly ground black pepper

PREPARATION 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 1012 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, 1215 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 tsp. 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.

ASSEMBLY
Preheat oven to 400. 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 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 instant-read thermometer inserted into the center of stuffing registers 145 (breast meat should register 160), 11 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, 57 minutes; season with salt and pepper. Serve turkey with chestnuts. DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.

Pound Cake with Grand MarnierPoached Apricots


INGREDIENTS CAKE

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 1 teaspoon kosher salt teaspoon cream of tartar teaspoon ground cardamom 2 cups superfine sugar 6 large eggs cup heavy cream 1 teaspoon vanilla extract

APRICOTS AND ASSEMBLY


cup Grand Marnier cup granulated sugar 2 cups dried apricots (about 8 oz.) 1 1 piece peeled ginger, sliced Lightly sweetened whipped cream (for serving)

PREPARATION CAKE

Place a rack in middle of oven; preheat to 325. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl. Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 68 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan. Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 7080 minutes. Transfer pan to a wire rack; let cake cool completely before turning out. DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

APRICOTS AND ASSEMBLY

Bring Grand Marnier, granulated sugar, and cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 2025 minutes. Let cool. Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream. DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.