Turkey Breast Roulade with Chestnut Stuffing | Saveur

Ingredients

• 1 qt. chicken stock
• ¹⁄₄ cup butter
• ¹⁄₂ cup finely chopped celery (about 2 ribs)
• ³⁄₄ cup finely chopped onion
• ¹⁄₂ cup finely chopped carrot (about 1)
• 1 clove garlic, finely chopped
• ¹⁄₃ cup grated parmesan
• ¹⁄₃ cup almond meal
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme
• 1 tbsp. chopped fresh parsley
• 15 oz. chestnut purée (or 1 lb. canned/jarred peeled chestnuts, puréed)
• 1 (3–4-lb.) boneless turkey breast with skin
• 2 tbsp. olive oil
• ¹⁄₄ cup white wine
• 1 tsp. potato starch
• Kosher salt and freshly ground pepper