Turkey Breast Roulade with Chestnut Stuffing
This rolled turkey breast cooks in about an hour, making it perfect for last minute Thanksgiving get-togethers.
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Cooking tools:
- Saucepan
- Skillet
- Mixing bowl
- Oven
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Butcher's twine
- Paper towel
- Aluminum foil
- Baking sheet
- Roasting pan
- Roasting rack
- Whisk
- Fine-mesh sieve
- Tongs
- Spatula
- Ladle
- Kitchen shears
- Instant-read thermometer
- Stove
- Grater
- Kitchen timer
- Sifter
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
- freshly ground pepper
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