Name: Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Yield: 8 servings
Ingredients: 1/2 cup kosher salt; 1/4 cup sugar; 1/4 cup sweet white wine (optional); 2 skin-on, boneless turkey breasts (about 4 pounds total); 2 tablespoons coarse fresh breadcrumbs; 1/2 cup heavy cream; 1 cup low-sodium chicken broth; 1/2 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; 3/4 teaspoons coriander seeds; 1 whole allspice; 1 whole clove; 3/4 teaspoons white peppercorns; 1 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon; 1 tablespoon finely chopped fresh thyme; 1/8 teaspoon ground mace; 1/8 teaspoon ground nutmeg; 1/4 cup (1/2 stick) unsalted butter; 2 cups roasted chestnuts from a jar; 4 sprigs thyme; Kosher salt, freshly ground pepper; Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.; A spice mill or mortar and pestle

Two tied boneless turkey breast—one has been sliced revealing the sausagestuffed center—on a platter garnished with...

Boudin Blanc-Stuffed Turkey Breasts with ChestnutsPhoto by Gentl & Hyers

French boudin blanc—not to be confused with Cajun boudin blanc—is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm spices.

Recipe notes

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