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Juicy turkey breast slices stuffed with chestnut, served with vegetables.
Turkey breast stuffed with chestnut baked crispy, served with vegetable side.

Chestnut stuffed turkey breast

Author: Flavelo
Recipes Main Courses
Fear of turkey dryness is unfounded here: the filling steams the meat from inside, whilst bacon (or butter) protects from outside. The sweet, nutty taste of chestnut is a classic pairing with poultry, conjuring a festive atmosphere. This dish is a textbook example of 'sweet & savoury' flavour harmony.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian / Festive

Ingredients

Equipment Needed

  • Meat tenderiser
  • Baking tray
  • Toothpicks or meat pins
  • Frying pan (for filling)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pound the turkey slices thin, but be careful not to tear them. Salt and pepper both sides.

Tip: Put cling film on meat before pounding so fibres don't get destroyed and it doesn't splash.
2 ✓

Prepare filling: sauté crushed garlic in butter, add crushed chestnuts and cream. Cook to a thick cream, then mix in chopped parsley.

Tip: The filling must be mouldable, not runny.
3 ✓

Spread filling on meat slices, roll up tightly, and secure with toothpicks.

Tip: Try to 'tuck in' the ends of the roll so filling doesn't leak.
4 ✓

Place rolls in buttered tray (seam side down). Bake at 180°C for approx 35-40 minutes.

Tip: If you have bacon, wrap it around the meat, protecting from drying and adding extra flavour.
5 ✓

Rest for 10 minutes before slicing.

Tip: If you cut it hot, the filling might fall out.

Recipe FAQ

What if it opened during baking?
No problem, the filling browns a bit, which is even tastier. Use more pins next time!
What chestnut should I use?
Natural, cooked chestnuts are best, or unsweetened purée. Sugared chestnut purée is too sweet for this.

Ingredients

  • 600 g turkey breast fillet (slices)
  • 200 g cooked, peeled chestnuts (or natural purée)
  • 50 g butter
  • 2 cloves garlic
  • 100 ml single cream (or cooking cream)
  • 1 tsp salt
  • 0.5 tsp ground white pepper
  • 1 bunch fresh parsley