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Home Gevulde kalkoenborst met kastanje-cranberryvulling

Christmas Festive Turkey Christmas dinner Winter Main course

Christmas calls for a main course everyone enjoys without you spending the whole day in the kitchen. This stuffed turkey breast is exactly that: impressive on the table, surprisingly simple to make and packed with flavor. The filling of chestnuts, cranberries and thyme gives the dish that warm, festive note that suits the season. Slice it at the table and watch the memories be made.

x_ckl_recipe_markerGevulde kalkoenborst met kastanje-cranberryvulling A juicy turkey breast stuffed with a savory chestnut-cranberry filling. Festive, flavorful and exactly what you want to serve at the Christmas dinner. Hoe maak je gevulde kalkoenborst met kastanje-cranberryvulling? Main course Dutch 4-6 people 30 min 65 min 10 min 1 hour 45 min

Preheat the oven to 180°C (fan 160°C).
Finely chop the onion and garlic. Heat a drizzle of olive oil in a frying pan over medium heat and gently sauté the onion and garlic until soft and translucent, about 5 minutes.
Roughly chop the chestnuts and add them to the pan together with the dried cranberries, thyme and rosemary. Cook for another 3 minutes and season with salt and pepper. Remove from the heat and let cool slightly.
Place the turkey breast flat on a cutting board. With a sharp knife, carefully butterfly it so you have one large, flat piece of meat. Cover with plastic wrap and lightly flatten with a meat mallet or a pan.
Spread the filling evenly over the meat, leaving a 2 cm border. Roll the meat tightly and tie it with kitchen twine at even intervals of about 3 cm.
Rub the outside of the roll with the softened butter, salt and pepper. Heat a frying pan with a splash of olive oil over high heat and sear the turkey roll all over until nicely browned, about 3 minutes per side.
Place the turkey roll in an oven dish or roasting tray. Pour the chicken stock and white wine around the meat. Add any extra sprigs of thyme and rosemary.
Cover the dish with aluminium foil and put it in the oven for 45 minutes. Then remove the foil and roast for another 20 minutes so the outside turns a nice golden brown. The internal temperature should reach at least 75°C.
Remove the turkey roll from the oven and let it rest for 10 minutes under aluminium foil. Remove the kitchen twine and slice the roll into neat slices.
Strain the roasting juices through a sieve into a saucepan and reduce until you have a light jus. Season with salt and pepper and serve alongside the turkey.

Christmas Festive Turkey Christmas dinner Winter Main course 1.2 kg turkey breast (in one piece) 150 g cooked chestnuts (from a jar or vacuum pack) 80 g dried cranberries 1 onion 2 cloves garlic 4 sprigs fresh thyme 2 sprigs fresh rosemary 30 g softened butter 150 ml dry white wine 200 ml chicken stock 2 tbsp olive oil Salt and black pepper Cutting board Sharp knife Frying pan Braising pan Oven dish or roasting tray Kitchen twine Meat thermometer Aluminium foil Sieve Saucepan Casserole casserole Roasting slides roasting-tin By Cookinglife Oven dishes by-cookinglife-baking-dishes Sieve sieve Diamant Sabatier Nakiri knife Riyouri 16 cm Diamant Sabatier ["vegetable knife"] Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Oven-baked stuffed carp foodies-gevulde-karper-uit-de-oven Easter table with deviled eggs and spring vegetables foodies-paastafel-met-gevulde-eieren-en-lentegroenten

Recipe

Gevulde kalkoenborst met kastanje-cranberryvulling

A juicy turkey breast stuffed with a savory chestnut-cranberry filling. Festive, flavorful and exactly what you want to serve at the Christmas dinner.

Course	Main course
Kitchen	Dutch
Servings	4-6 people

Preparation time

Preparation time	30 min
Time in oven	65 min
Stiffen up min.	10 min
Total	1 hour 45 min

Equipment

Cutting board
Sharp knife
Frying pan
Braising pan
Oven dish or roasting tray
Kitchen twine
Meat thermometer
Aluminium foil
Sieve
Saucepan

Ingredients

1.2 kg turkey breast (in one piece)
150 g cooked chestnuts (from a jar or vacuum pack)
80 g dried cranberries
1 onion
2 cloves garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
30 g softened butter
150 ml dry white wine
200 ml chicken stock
2 tbsp olive oil
Salt and black pepper

Hoe maak je gevulde kalkoenborst met kastanje-cranberryvulling?

Preheat the oven to 180°C (fan 160°C).
Finely chop the onion and garlic. Heat a drizzle of olive oil in a frying pan over medium heat and gently sauté the onion and garlic until soft and translucent, about 5 minutes.
Roughly chop the chestnuts and add them to the pan together with the dried cranberries, thyme and rosemary. Cook for another 3 minutes and season with salt and pepper. Remove from the heat and let cool slightly.
Place the turkey breast flat on a cutting board. With a sharp knife, carefully butterfly it so you have one large, flat piece of meat. Cover with plastic wrap and lightly flatten with a meat mallet or a pan.
Spread the filling evenly over the meat, leaving a 2 cm border. Roll the meat tightly and tie it with kitchen twine at even intervals of about 3 cm.
Rub the outside of the roll with the softened butter, salt and pepper. Heat a frying pan with a splash of olive oil over high heat and sear the turkey roll all over until nicely browned, about 3 minutes per side.
Place the turkey roll in an oven dish or roasting tray. Pour the chicken stock and white wine around the meat. Add any extra sprigs of thyme and rosemary.
Cover the dish with aluminium foil and put it in the oven for 45 minutes. Then remove the foil and roast for another 20 minutes so the outside turns a nice golden brown. The internal temperature should reach at least 75°C.
Remove the turkey roll from the oven and let it rest for 10 minutes under aluminium foil. Remove the kitchen twine and slice the roll into neat slices.
Strain the roasting juices through a sieve into a saucepan and reduce until you have a light jus. Season with salt and pepper and serve alongside the turkey.

Cooking mode Prevents your screen from going to sleep

A meat thermometer is your best friend with this recipe. That way you can be sure the turkey is perfectly cooked inside and stays juicy. No guessing—just certainty at the most important moment of the year. The remaining roasting juices are worth their weight in gold: reduce them for a rich, homemade jus that completes the dish.

Serve the turkey roll with roasted baby potatoes, Brussels sprouts with bacon or a creamy celeriac purée. Place the dish in the middle of the table and let everyone help themselves. That's what Christmas tastes like: together, warm and hassle-free. Choose good kitchen tools and you'll get the best from every dish.

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