Free-Range Turkey with Foie Gras Stuffing | Saveur
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Ingredients
- 10-12 oz. boneless, skinless chicken breast, trimmed of fat, cartilage, and tendons
- 8-10 oz. fresh foie gras
- 2 tsp. salt
- 2 egg whites
- 1 cup heavy cream, chilled
- 1 (8-10-lb.) free-range turkey
- Salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> lb. butter, softened
- 2 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">chicken stock</a>
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