Breast of Turkey Stuffed with Chestnuts, Pistachios and California Raisins

Submitted by: Gerald Hirigoyen

Golden raisins, chanterelles, chestnuts and pistachios -- a savory filling for roasted turkey breast.



  • 1 boneless whole turkey breast (about 6 pounds)
  • 1 1/2 cups heavy cream
  • kosher salt
  • Freshly ground white pepper
  • 2 egg whites
  • 1 tablespoon plus 1/2 cup olive oil
  • 1/2 pound chanterelles
  • 1/2 pound roasted chestnuts, halved
  • cup California golden raisins
  • 1/4 cup shelled pistachio nuts
  • 2 tablespoons chopped fresh parsley
  • 2 large carrots, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 2 cups dry white wine


Preheat oven to 375°F. Lay the meat, skin side down and trim the 2 large fillets attached to each side of the breast. Cut fillets into small cubes and set aside. Trim a few layers of meat from the edge of each breast and use them to fill in the cavity between the double breasts to create a somewhat flat surface.

In a food processor fitted with a metal blade, combine cubed turkey fillets and heavy cream. Pulse a few times to break down the meat, then begin mixing on low speed. Add 1 teaspoon salt, 1/4 teaspoon pepper and egg whites; blend just until the forcemeat is smooth; set aside in refrigerator.

Warm the 1 tablespoon olive oil in a large sautépan over medium-high heat. Add chanterelles and a pinch of salt and pepper. Sauté until mushrooms are just wilted, 2 to 3 minutes. Remove from heat and let cool for 10 minutes. In a large mixing bowl, combine the forcemeat, chestnuts, raisins, pistachios, parsley and mushrooms. Mix well. Season turkey breast with salt and pepper. Spread the stuffing in an even layer on top. Roll up as tightly as possible. If there is extra skin on the ends, try to pull the flaps around the meat. Tie up the roast in several places with kitchen string.

Place in roasting pan, seam side facing down and sprinkle with salt and pepper. Pour remaining 1/2 cup olive oil on top and scatter the carrots, onions and celery around the pan. Roast in 375°F oven for 15 minutes. Then, add white wine to the pan. Return to oven to cook for 30 minutes. Then, add 2 cups water to the pan. Continue to cook until turkey is done, about 45 minutes longer, basting bird every 10 to 15 minutes.

Transfer the roast to cutting board. Strain pan juices into small saucepan and discard vegetables. Heat juices over medium-high heat and skim off any visible fat. Season with salt and pepper to taste. Slice turkey into 1/2-inch thick slices and serve with the warmed pan juices on the side.

Nutrition Facts Per Serving

Calories 700 (46% from fat); Total Fat 35g (sat 10g, mono 17g, poly 6g, trans 1g ); Cholesterol 200mg; Protein 56g; Carbohydrate 31g; (Dietary Fiber 6g; Sugars 11g; ); Iron 6mg; Sodium 170mg; Calcium 78mg; Potassium 975mg

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