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.