Turkey breast roulade with chestnut stuffing - Quincy Herald-Whig | Illinois & Missouri News, Sports

Turkey breast roulade with chestnut stuffing

Updated: Nov 17, 2011 03:57 PM EST
© iStockphoto / Thinkstock © iStockphoto / Thinkstock
© Anna Stockwell / Thinkstock © Anna Stockwell / Thinkstock
  • Past stories from SaveurMore>>

  • Guide to horseradish

    Guide to horseradish

    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
  • Nostalgia is an ingredient

    Nostalgia is an ingredient

    First impressions count. Let them guide you in the kitchen.
    First impressions count. Let them guide you in the kitchen.
  • Rediscover German food

    Rediscover German food

    With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.

    With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.


By Judy Haubert


My husband, like many other folks I know, is only interested in the white meat from his Thanksgiving bird. 


Fortunately for him, it's easy to find whole or boneless turkey breasts at most supermarkets, which is the perfect solution — particularly as we find ourselves spending more and more holidays away from our families, so it doesn't make sense to make an entire turkey just for the two of us.


But there's a reason I liked being on leg-and-thigh duty: my major problem with white meat is that its low fat content can mean dry tasteless turkey. And just as my husband can't stomach dark meat, I can't stand an arid, stringy turkey breast.


I found the fix to this issue on the shelves at my local grocery store: canned chestnut puree.


Prepared much the same way as a traditional stuffing, with the puree taking the role of the bread, it keeps the breast meat wonderfully moist while imparting a delicate, savory flavor to the bird.


While traditional stuffing seems to absorb the juices from its host, this roulade filling helps to seal them in.


Using a butterflied boneless turkey breast also cuts down on cooking time, making this a great Thanksgiving recipe if you don't have half a day to devote to your main dish.




See the recipe for Turkey Breast Roulade with Chestnut Stuffing »
 

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
All content © Copyright 2000 - 2015 WorldNow and Quincy Herald-Whig. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.