Love and Spices: Pan-roasted
turkey with chestnut sauce

This rolled turkey breast is an excellent alternative to a twenty-pound stuffed turkey

Recipe by Monique Singer

Previously published October 3, 2020

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors-d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Pan-roasted turkey with chestnut sauce

Roasting a whole turkey may seem a bit over the top if you do not have a crowd coming to dinner.
Here’s a quickly browned free-range organic rolled turkey breast finished with a rich and creamy chestnut sauce.
Your butcher will debone and tie it for you.
Keep in mind that turkey can get dry when overcooked.

Preparation: 30 min | Cooking time: 11/2 hour | Yields: 6 to 8 servings

• 1.2 kg / 2.65 lb boneless, ready rolled and tied turkey breast
• 1 1/2 / 350 ml cup dry white wine
• 1 cup whole chestnuts
• 1 cup turkey stock (if not available, chicken broth will do)
• 4 tbsp chestnut cream
• 3 tbsp Dijon mustard
• 2 tbsp avocado oil
• 2 tbsp fine herbs
• 4 bay leaves
• 1 tbsp fresh thyme, chopped
• 1/2 tsp sea salt
• 1/2 tsp freshly ground white pepper
• A pinch of cayenne

In a mixing bowl, pour 1 tablespoon oil with Dijon mustard, 1 tablespoon fine herbs, salt and pepper.
Spread the mixture evenly over the turkey breast and on all sides.
Pour 1 tablespoon of oil and spread to coat the entire bottom of a roasting pot.
Place the turkey breast in the roasting pot over medium-high heat.
When hot, sear the turkey breast on both sides until golden, 3 to 4 minutes per side.
Remove and set aside.
Deglaze the pot with 1 cup white wine along with 1 cup broth.
Scrape off all bits on medium-high heat.
Then pour over a fine metal strainer to remove all bits.
Pour the strained sauce back into the pot.
Add the bay leaves, the 1/2 cup wine, fine herbs, thyme and give it a good stir.
Add the chestnut cream and combine until slightly thickened.
Place the turkey breast back in the pot, stir in the chestnuts.
Lower heat to medium-low and baste.
Cover the pot and simmer for about 40 minutes, basting and turning the turkey occasionally.
Finish the sauce with a pinch of cayenne.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn