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


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 30 ml (2 tablespoons) of olive oil
  • 125 ml (1/2 cup) of raisins
  • 125 ml (1/2 cup) of whole roasted almonds
  • 250 ml (1 cup) of canned chestnuts, chopped
  • 125 ml (1/2 cup) of porto
  • 375 g (3/4 lb) of sausage meat
  • 250 ml (1 cup) of breadcrumbs
  • Ground salt and pepper
  • 1 turkey breast of 1.8 kg (4 pounds) boneless and skinless
  • Bay leaves or rosemary sprigs
  • 60 ml (1/4 cup) of melted butter
  • 1 liter (4 cups) of chicken broth
  • 30 ml (2 tablespoons) of cornstarch
  • 60 ml (1/4 cup) of water
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  • In a pan, roast leeks with garlic into olive oil for 3 to 4 minutes. Cool down. Meanwhile, marinate rasins, almonds and, chestnuts into porto, then set aside. Mix sausages meat with breadcrumbs. Season up to taste, add leeks, fruits and, nuts to porto. Mix well and refrigerate.
  • Preheat oven at 350°F (180°C). Over a clean work surface, open the turkey breast while being sure the smooth side is set down the work surface. Season well with salt and pepper. Add stuffing at the center of the turkey and roll it up over itself. Tie up well. Add Bay leaves and rosemary sprigs between the string and the flesh of the turkey. Set in a roasting pan, brush with melted butter and pour chicken broth. Cover with aluminium paper.
  • Bake at the center of the oven for about an hour. Remove aluminium paper and spray turkey roast with cooking juices. Bake uncovered for another hour or until a meat thermometer reads 158°F (70°C) when set at the center of the roast. Remove turkey from the roasting pan, cover with aluminium paper and cool down. Degrease baking juice. Dilute cornstarch with water. Bring to a boil roast cooking juice and add diluted cornstarch. Mix well. Serve with roasted turkey.

Chef's notes