If you prefer dark meat, this is the recipe for you. Here, the thighs are stuffed with a cornbread stuffing. Serves 8 to 10.
Instructions
1. Cut a slit in the fresh chestnuts and place them in a 2-quart saucepan.
2. Cover chestnuts with water and bring to a boil. Reduce heat to medium and cook for 20 minutes.
3. Leave the chestnuts in the water they were cooked in until they are cool enough to handle.
4. Remove the outer shell and the brown skin from the chestnuts and chop coarsely.
5. Combine the chestnuts with cranberries, cornbread, eggs, sage, parsley and stock in a large bowl. Toss gently, fluff up the mixture and set aside.
6. Take the turkey thighs and place on a cutting board with the skin side down. Cut along the length of the bone with a boning knife and peel back the meat without piercing the skin. Remove the bone.
7. Spread the turkey thigh out flat, slitting the meat as needed. Pound the meat in between sheets of wax paper to an even thickness.
8. Preheat the oven to 375 degrees F.
9. Salt and pepper the turkey thighs to taste.
10. Put some of the stuffing in the middle of each butterflied turkey thigh in a lengthwise line.
11. Roll the thigh up around the stuffing and secure with kitchen string at either end and in the middle.
12. Place the thighs side by side in a roasting pan so they are close together but not touching. Roast 30 minutes and transfer to a serving plate in a warm oven.
13. Put the roasting pan over a burner at medium heat. Put butter, shallots and giblets into pan and saute 3 minutes.
14. Add wine to pan and while it boils, scrape loose any encrusted bits with a spoon. Boil until liquid is reduced by half and then add stock and simmer 20 more minutes.
15. Remove turkey thighs from oven and slice into 1/2-inch thick rounds. Drizzle with sauce from the roasting pan and serve.
Tags: chestnuts with, turkey thigh, turkey thighs