Roast turkey with leek, almond and chestnut stuffing

Author: Les Cultures de chez nous
Rôti de dinde farcie de poireaux, d’amandes et de marrons
Preparation 30
Baking 120
Portions 8
Freezing No


  • One 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 30 ml (2 tbsp) Olive oil
  • 125 ml (1/2 cup) raisins
  • 125 ml (1/2 cup) whole almonds, toasted
  • 250 ml (1 cup) canned chestnuts, chopped
  • 125 ml (1/2 cup) port wine
  • 375 gr (3/4 lb) sausage meat
  • 250 ml (1 cup) breadcrumbs
  • Salt and freshly ground pepper
  • 1 turkey beast 1.8 kg (4 lb) boneless, skinless
  • 60 ml (1/4 cup) melted butter
  • 1 liter (4 cups) chicken broth
  • 30 ml (2 tbsp) cornstarch
  • 60 ml (1/4 cup) water
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  • Brown the leeks in skillet with the olive oïl and garlic for 3-4 minutes. Allow to cool. Meanwhile, marinate the raisins, almonds and chestnuts in the port wine and set aside. Mix the sausage meat with the bread crumbs. Season to taste and add the leeks, fruits and nuts with port. Mix well and refrigerate.
  • Preheat oven to 180 C (350 F). On a clean work sur face, open the turkey breast, ensuring that the smooth side is on the working surface. Season well with salt and Pepper. Add the stuffing in the center and roll the breast together. Tie securely. Add the bay leaves and rosemary springs between the string and the turkey breast. Place in a roasting pan, brush with melted butter, add the chicken broth and cover with aluminium foil.
  • Bake in center of oven for 1 hour. Remove foil and baste the roast turkey with the cooking broth. Continue to cook uncovered for another hour or until a meat thermometer reads 70 C (158 F) at the center of the roast. Remove the roasted turkey breast from the pan, cover with foil and let it sit. Degrease the pan juices. Dilute cornstarch with water. Bring the cooking juices from the roast and add the cornstarch mixture until well blended. Serve with roast turkey.

Chef's notes