Turkey with Pork and Chestnut Stuffing
Ingredients
- For the stuffed turkey
- 2 ½ lbs turkey breasts
- 14 ozs ground pork
- 4 ozs Chestnuts cooked (vacuum packed or frozen)
- 1 onion
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps vegetable oil
- 2 sprigs rosemary
- 4 sprigs thyme
- For the vegetables
- 18 ozs Brussels sprouts
- 18 ozs Baby carrot
- 7 ozs Chestnuts cooked (vacuum packed or frozen)
- 2 Tbsps butter
Preparation steps
For the stuffed turkey, preheat the oven to 320°F. Rinse the turkey breast, pat dry and cut horizontally almost all the way through, to form a pocket. Place the ground pork in a bowl. Chop the chestnuts. Peel the onion, chop finely, and mix into the pork along with the chestnuts, thyme, rosemary, egg, and breadcrumbs. Season with salt, pepper, and nutmeg. Stuff the turkey breast with the mixture, secure with kitchen string, salt, and pepper on both sides, and fry on all sides in a roasting pan with hot oil. Add the herbs and a little water to the bottom of the pan, then roast in the oven for about 70 minutes. Add more water if needed and turn the turkey occasionally while cooking.
For the vegetables, rinse the Brussels sprouts and cook in boiling salted water for about 15 minutes. Peel the carrots and add to the pot with the sprouts for the last 5 minutes. Rinse under cold water, drain well and mix with the chestnuts, butter and a little cooking water for a few minutes. Season with salt and nutmeg.
Remove the kitchen string from the cooked turkey breats and slice onto a plate. Serve over the vegetables, drizzled with a little gravy.
