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Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Ingredients
  • subheading: Turkey And Brine:
  • ½ cup kosher salt
  • ¼ cup sugar
  • ¼ cup sweet white wine (optional)
  • 2 skin-on, boneless turkey breasts (about 4 lb. total)
  • subheading: Boudin Blanc:
  • 2 tablespoons coarse fresh breadcrumbs
  • ¼ cup heavy cream
  • 1 cup low-sodium chicken broth
  • ½ 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
  • ¾ teaspoon coriander seeds
  • 1 whole allspice
  • 1 whole clove
  • ¾ teaspoon white peppercorns
  • 1 pound ground pork belly or ¾ ground pork and ¼ finely chopped bacon
  • 1 tablespoon finely chopped fresh thyme
  • ⅛ teaspoon ground mace
  • ⅛ teaspoon ground nutmeg
  • subheading: Assembly:
  • ¼ cup (½ stick) unsalted butter
  • 2 cups roasted chestnuts from a jar
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
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