Oven-Roasted Turkey Stuffed with Chestnuts
Oven-roasted turkey stuffed with chestnuts: my updated recipe for the holidays
I can already tell you that this roast turkey stuffed with chestnuts is very likely to be on our Christmas table this year. If you’re looking for a slightly updated version of the traditional roast turkey with chestnuts, you’ve come to the right place. You know me: as soon as December arrives, I embark on a series of culinary experiments, because the holiday season always gives me incredible energy. I have a thousand ideas, and often not enough days to make them all!
This year, before we started, I asked my colleagues a quick question: what’s your favorite Christmas dish? Unsurprisingly, the answers were very traditional… and almost unanimously, the famous turkey with chestnuts was the clear favorite. It made me smile, because I sometimes like to try my hand at slightly more original creations, while others dream of a classic dish. It was this little survey that inspired me to imagine my own version, simpler and more accessible, but just as festive.
Oven-roasted turkey stuffed with chestnuts
How to prepare a homemade turkey roast?
For this homemade roast, I started with a beautiful turkey breast fillet, which I butterflyed before wrapping it around a butcher’s stuffing. Of course, I added a few carefully selected festive ingredients:
- Wild mushrooms
- Chestnuts (of course!)
- And, for those with a sweet tooth, a little chicken liver in the stuffing.
I think I’ll be tempted by this last option for Christmas. With a delicious, flavorful sauce to top it all off, you get a generous and festive dish, perfectly in keeping with the holiday spirit.
Here are the ingredients you will need to prepare this delicious stuffed turkey roast:
- A free-range turkey breast fillet
- Finely chopped shallots
- A few sprigs of dried rosemary
- Fresh baby spinach
- Homemade meat stuffing
- Cooked chestnuts
- Dried cranberries (optional)
- A small fresh egg
- Dried wild mushrooms (optional)
- Butter and oil
- Salt and freshly ground pepper
- Dry white wine
- Chicken or vegetable stock
- Fresh cream
For cooking your turkey roast, you have two options:
- In the oven, in a cast-iron casserole dish, for 1 hour, as indicated in the recipe below.
- In a casserole dish (also cast iron), on a gas or induction hob, over medium heat for about 1 hour, basting the roast regularly with its juices.
In both cases, you’ll get a tender and flavorful roast, ideal for a festive meal steeped in tradition… but not routine. I’ll let you discover it!
Recipe ideas to accompany your Christmas turkey:
- Roasted pumpkin squash (if you’re interested in the recipe, leave me a comment to request it)
- Chestnuts in meat juices
- Butternut Squash Gratin
- Parmesan Roasted Brussels Sprouts
- Leek Fondue
- Roasted Butternut Squash
- Baked Root Vegetable Gratin
>> More side dish recipe ideas
Oven-roasted turkey stuffed with chestnuts
Ingredients
- 1 free-range turkey breast fillet (approx. 800g)
- 3 finely chopped shallots
- A few sprigs of dried rosemary
- A generous handful of fresh baby spinach leaves
- 170 g butcher's stuffing
- 400 g cooked chestnuts
- 2 tablespoons dried cranberries (optional)
- 1 small fresh egg
- 2 handfuls of dried wild mushrooms (optional)
- Butter
- Oil
- Salt and freshly ground pepper
- 5 ck dry white wine
- 15 cl chicken or vegetable stock
- 20 cl fresh cream
Instructions
For the stuffing
- Peel and finely chop the shallots. Sauté them in a knob of butter with a sprig of chopped rosemary.When golden brown, remove a third of them and set them aside in a salad bowl.Add the baby spinach leaves (washed and dried) and toss for 30 seconds.
- In a bowl, thoroughly mix the stuffing with the spinach, cranberries, a quarter of the chestnuts, half of the mushrooms, the foie gras cut into small cubes, the egg, salt and pepper.
To prepare the roast
- Butterfly the turkey breast with a large knife to create a large cutlet.You can also ask your butcher to do this. Flatten it slightly with a rolling pin. Season with salt and pepper.
- Place the sausage-shaped stuffing on one half and roll it up loosely.Tie it with kitchen twine.
