Turkey Ballotine

Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon.
Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon.Turkey Ballotine. Traditionally a ballotine is a French term for a boned poultry thigh which is then stuffed before cooking.In fact, the French seem to like stuffing most things and  you can often buy really good sausagemeat, or farcie with fresh herbs and seasonings.    I remember a horrendously complicated recipe involving deboning a whole turkey and stuffing it with a forcemeat studded with pistachios. My version is a lot different as it uses a turkey breast, which is an affordable piece of meat in France. It easily feeds four people for a Christmas dinner, can be prepared in advance and is great both hot or cold as it slices well without falling apart. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. Start by making the forcemeat. Fry finely chopped  shallots in butter and combine with dried cranberries, chestnuts, sage and pork sausagemeat. Pistachios, walnuts or dried apricots would also work well. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. Open out the fillet from the breast and cut a slit at the other end. Make the forcemeat into a sausage. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. Roll up the turkey and use string to secure. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. Roast for 40 minutes then remove the string and wrap with streaky bacon and cook for another 30 minutes or until the juices run clear. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. Leave the ballotine to rest for about twenty minutes before carving. Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon. So here's my easy version of turkey ballotine that won't break the bank at Christmas. Let me know what you think and what ingredients you put in your stuffing.  
Turkey Ballotine
Serves 4
Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Ingredients
  1. 1 kg turkey breast
  2. 2 tbsp butter
  3. 250g pork sausagemeat
  4. 2 finely chopped shallots
  5. 60g peeled and chopped chestnuts
  6. seasoning
  7. 60g dried cranberries
  8. 1 tbsp fresh chopped sage
Instructions
  1. Heat half the butter in a small pan and soften the shallots.
  2. Combine the shallots, seasoning,cranberries, chestnuts, sage with the sausagemeat and shape into a sausage.
  3. Open out the fillet from the breast and lengthen the flap.
  4. Roll up the turkey and secure with string.
  5. Melt the remaining butter, spread on the turkey and season before roasting at 180 degrees C for 40 minutes.
  6. Remove string, garnish with bacon and roast for a further 30 minutes.
  7. Let the joint rest for 20 minutes before carving.
Chez Le Rêve Français http://chezlerevefrancais.com/
                         

9 thoughts on “Turkey Ballotine

    1. I put a cross on the flat side and then boil them for about 20 minutes. Turn off the heat then take out 3 at a time and take the shell off. I wear rubber gloves as it’s hot and sharp. If you let them cool you’ve got no chance! I then freeze them or use them in a couple of days in the fridge. I have at least 2 buckets of them in the store….that’s an awful lot of peeling!

  1. I was horrified at the thought of deboning an entire turkey. Cook, know thyself! That be so far beyond my skills and my neighborhood butcher is no more. A breast, tho, can be bought boneless and suddenly this recipe grew in appeal. Then you wrapped it in bacon and, well, Amanda, I can see I’ll be buying a turkey breast in the not-so-distant future. Thanks!

    1. I guess it all depends on what ingredients you have available. In the UK I could never buy a plain turkey breast, it was always something processed. There is little processed food in France which is great but it means that there are no lazy nights either! I love knowing what different foods are available in different countries. I suppose we all envy each other?

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