Turkey Paupiettes with Chestnuts and Brussels Sprouts

TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 6 turkey escalopes
  • Salt and freshly ground black pepper
  • 1 tablespoon butter or pork or duck fat
  • 1 large onion, finely chopped
  • 5 ounces/140 g ground pork or turkey leg
  • 3 heaping tablespoons fresh bread crumbs
  • Generous handful chopped fresh parsley
  • 6 large fresh sage leaves, shredded
  • 4 slices bacon, cut into lardons
  • 1/4 cup/60 ml Cognac or Madeira
  • 1 cup/250 ml chicken stock
  • 1 pound/450 g Brussels sprouts, blanched
  • 8 ounces/225 g cooked chestnuts
    • Serving suggestion: Serve with squash or pumpkin puree.
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      Directions

      Pound the escalopes between 2 pieces of plastic wrap until very thin. Season with salt and pepper, and set aside. Melt the butter in a saute pan and gently fry the onion. Meanwhile, combine the ground pork, bread crumbs, parsley, and sage in a bowl and when the onion is soft, add it. Season the mixture well with salt and pepper. Fry a tiny piece of the mixture and taste to check the seasonings. Adjust as necessary. Divide the mixture among the escalopes. Wrap them into bundles and tie each one with 3 strings to secure. Wrap the bundles in plastic wrap and twist to shape into rounds, then remove the plastic.

      Fry the lardons, and remove to a plate, leaving the fat behind. Now brown the turkey bundles well on all sides. Deglaze the pan with the Cognac and reduce to about 1 tablespoon. Add the stock, cooked bacon, and blanched Brussels sprouts. Cover, and simmer until tender, about 15 minutes. Add the chestnuts, turning the paupiettes over as you do so, and continue cooking, 5 to 7 minutes. Stick a metal skewer in and touch it to your lip to make sure the centre is completely cooked. The skewer should be very hot. Cook's Note: Serve with a squash or pumpkin puree.

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      4

      Newest Ratings and Reviews

      Read all 3 reviews

      • on May 15, 2012

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        I loved the brussels sprouts and chestnuts, I found the chestnut at whole foods, they were cooked and not in a liquid. Things I would change about the turkey paupiette, we thought the turkey taste was too strong and powerful a flavor, so we would wrap them in pounded chicken breast in the future, if you are choosing turkey the escalopes are tough to find, so if you have to get a turkey breast, they are huge, I found that 1/2 a turkey breast cut into pieces and pounded into a thin hand sized shape were sufficient. But, again we loved the brussels sprouts flavor and the tenderness of the chestnuts, I will use them in recipes more often!

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      • on March 05, 2012

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        This was really tasty! I changed it a bit to work with what I could find at the grocery store. I used chicken breast that I sliced in half and then pounded for the exterior, and ground turkey on the inside. I also used gluten free bread crumbs in the meat mix. Instead of chestnuts, which were no where to be found, I used pecans. This was super flavorful and will feed two of us three meals worth of meat! Mashed acorn squash went really well as a side.

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      • on March 05, 2012

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        I made this for Sunday dinner; it was very good and alot easier to prepare than I thought it would be. I did not use chestnuts and served it with mashed butternut squash.

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