Turkey ballotine is the perfect dish for Thanksgiving, Christmas, or any celebration when you are having a smaller gathering.
It's so simple to prepare in advance, and takes just over an hour to cook, so there's no slaving away in the kitchen. Perfect for eating hot or cold, this dish slices beautifully too.
Best of all, the stuffing is taken care of and there are no bones to worry about after, so the cleaning up is easy!
Once you've made this dish you can swap around the stuffing ingredients and enjoy all year round for summer buffets and winter dinners.
Bon appétit!
🤔 FAQs
Traditionally a ballotine is a French term for a boned poultry thigh or leg which is then stuffed. This can be a chicken, duck or other poultry bird.
It is tied to keep its shape, and may even be sewn up to stop any stuffing from escaping.
It is cooked by poaching, braising or roasting.
This dish is quite common in France, often made with a whole duck, chicken or guinea fowl, especially at Christmas.
Often, you can buy meat that is already stuffed but you can also find really good sausagemeat, or farcie, with fresh herbs and seasonings and often some cognac too.
A galantine is very similar in preparation to a ballotine in that the poultry is boneless. However, a ballotine may be served hot ot cold and galantine is always served cold.
A chicken galantine could be a whole boned chicken that is stuffed and sewn or trussed together. It is then roasted and cooled then pressed like a terrine.
Typically, it is decorated with a béchamel sauce and served with aspic.
Slices of galantine are often served for the relevé course. This is like another starter normally served after a soup course.
I remember falling in love with a picture in a cook book for a recipe which involved deboning a whole turkey and stuffing it with a pistachio forcemeat.
It was not for the faint hearted, so for this dish I have simplified the preparation and cooking process.
Boned turkey breast joints are readily available all year round now, as well as in winter, so that you can make a turkey ballotine for a delicious meal that can be eaten hot or cold at any time of the year.
❤️ Why you will love this dish
- Simple to prepare.
- Easy to vary the stuffing ingredients to the time of year.
- Great for small elegant gatherings.
- No bones to deal with.
- Carves well for presentation.
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🥘 Ingredients
- Turkey - bonesess turkey breast, with or without skin. These are often available in the supermarket or online.
- Cranberries - dried cranberries are best as fresh ones will release too much liquid into the stuffing when it cooks.
- Chestnuts - it's possible to buy ready prepared chestnuts in a tin or in a vacuum packed pouch.
- Shallots - long banana shallots are less sharp and slightly sweeter than normal onions. The long shallots are also easier to peel.
- Sage - fresh sage gives a great flavour to poultry.
- Butter - salted or unsalted.
- Sausage meat - ideally course good quality pork sausage meat.
- Salt - cooking salt.
- Pepper - freshly ground black pepper.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- frying pan or skillet
- sharp knife
- chopping board
- spatula
- string
- roasting dish
- foil
- mixing bowl
🔪 Instructions
Start by making the forcemeat.
Peel and finely chop the shallots and sage leaves and roughly chop the chestnuts.
Melt half of the butter in the frying pan over a medium heat.
Add the shallot and fry for a few minutes without browning until they are softened.
Put the shallots, sausage meat, dried cranberries, chestnuts, sage into a bowl.
Mix together until well combined.
I find that it's easier to break up the sausage meat with a fork.
Lay the turkey breast flat on a board. If it has skin, lay it skin side down.
Open out the fillet from the breast and cut a slit at the other end, where it is attached so that the piece is roughly an even thickness.
💭 Top Tip
- If you are aiming for a perfect result, use a rolling pin to flatten the thickest part of the breast.
- The easiest way to do this is to place the turkey breast between two pieces of cling film and gently bash the thickest part.
Form the sausage meat into a long sausage in the middle of the meat to reach both ends.
Roll up the turkey and use string to secure in place.
Place in a roasting tin and smear the remaining butter over the turkey.
Season with the salt and pepper.
⏲️ Roasting Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Roast for the turkey ballotine for 30 minutes then baste with the juices.
Return to the oven for another 30 minutes or until the juices run clear.
The internal temperature should reach 75 C or 165 F.
💭 Top Tip
- If your turkey breast is skinless then you can cover it with foil after 30 minutes to stop it drying out.
- Alternatively, lay some streaky bacon across halfway through cooking.
When the stuffed turkey breast is cooked, place on a board and cover with foil.
Leave the turkey ballotine to rest for about twenty minutes before carving.
💭 Top Tip
- It's really important to let the turkey rest after cooking. This allows the juices to settle and ensures that the meat is easy to carve.
If you are serving the turkey hot, cut it into thick slices.
For a cold buffet the stuffed turkey breast looks arranged on a plate in this slices.
🥗 Side Dishes
For a festive roast try some of these side dishes.
- Easy Roast Potatoes
- Crispy Potatoes Pavé
- Yorkshire Pudding
- Roast Savoy Cabbage
- Celeriac Purée
- Chateau Potatoes
- Honey Roast Carrots
- Cavolo Nero Kale
- Whole Roasted Cauliflower Cheese
- Honey Roasted Swede
- Leeks in White Sauce
Of course, if you are serving this cold in the summer try some of these salad dishes.
- Carrot and Celeriac Remoulade
- Asparagus, Broccoli and Edamame Salad
- Courgette Salad
- Creamy Cucumber Salad
- Tomato and Onion Salad
- Mushroom Salad
- Fennel and Pear Salad with Blue Cheese
🥙 Substitutions
- Sage - if you only have dried sage use 1 teaspoon or try using parsley or tarragon.
- Sausage meat - a great alternative to sausage meat is to use some good quality pork sausages and take the skins off.
📖 Variations
There are so many stuffing variations depending on the time of year.
Add a a tablespoon of sherry or brandy to the shallots and let it bubble for a few minutes to add extra richness.
Use a selection of these ideas, chopped and added to the sausage meat.
- Pistachios
- Bacon - use lardons or chopped bacon cooked with the shallots.
- Walnuts
- Mushrooms - soften with the shallots.
- Pecans
- Dried apricots
- Sliced black olives
- Porcini - I also like to use rehydrated dried mushrooms, such as porcini, then chop and add them to the sausagemeat. They add a huge amount of flavour.
- Chicken - use the same technique and stuff chicken breast instead. Cover in bacon before roasting and cook for 20-30 minutes. You could also make individual turkey roulade by using turkey escalopes.
🍣 Storage
- Refrigerator - cool, cover and keep in the fridge for up to 5 days.
- Freezer - cut into slices, wrap well and freeze for up to 6 months. Defrost overnight in the refrigerator.
- To reheat - enjoy cold or wrap in foil and heat in the oven at 180 C / 350 F / 160 FAN / Gas 4.
🍱 Prepare in advance
- Prepare this dish the day before and just bring to room temperature before cooking.
- Alternatively, prepare and freeze for up to a month. Defrost overnight in the refrigerator before cooking.
🎅 More Christmas recipes
Turkey Ballotine
Equipment
- Frying pan or skillet
- sharp knife
- chopping board
- spatula
- string
- roasting dish
- Foil
- Mixing bowl
Ingredients
- 1 kg turkey breast
- 2 tablespoon butter
- 250 g pork sausage meat
- 2 shallots
- 60 g chestnuts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 60 g dried cranberries
- 1 tablespoon sage
Instructions
- Peel and finely chop the shallots and sage leaves and roughly chop the chestnuts.
- Melt half of the butter in the frying pan over a medium heat. Add the shallot and fry for a few minutes without browning until they are softened.
- Put the shallots, sausage meat, dried cranberries, chestnuts, sage into a bowl and mix well together.
- Lay the turkey breast flat on a board. If it has skin, lay it skin side down.
- Open out the fillet from the breast and cut a slit at the other end, where it is attached so that the piece is roughly an even thickness.
- Form the sausage meat into a long sausage in the middle of the meat to reach both ends.
- Roll up the turkey and use string to secure in place.
- Place in a roasting tin and smear the remaining butter over the turkey. Season with the salt and pepper.
- Roast for 30 minutes at 180 C / 350 F / 160 FAN / Gas 4 then baste with the juices.
- Return to the oven for another 30 minutes or until the juices run clear. The internal temperature should reach 75 C or 165 F.
- Leave the ballotine to rest for about twenty minutes before carving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
🦃 More chicken and turkey recipes
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Natalie
Made this for my sister in laws birthday lunch. The family was thrilled with your turkey ballotine recipe, thanks!
Ana F.
This Turkey ballotine turned out amazing! It was like having Thanksgiving in July lol! My hubby ate most of it lol! Thanks for the recipe!
Claudia Lamascolo
what an elegant way to celebrate the holiday and so delicious!
Sabine
This is such a perfect meal for the winter holidays. Love the combination of the meat stuffing with cranberries and chestnuts, which is my favourite.
Dijana
This is such a good holiday meal! We all loved it so much, and I'm glad I managed to assemble it!
Amy
Love this sophisticated, delicious take on turkey! Awesome flavors and I think the texture turns out better than most roasted whole turkeys.
Shadi
This was amazing and such a treat! Thank you! Everyone in my family loved it.
Kate
I made this turkey ballotine for a group of friends we were hosting, and everyone gave compliments at how delicious it was. Certainly making this again!
Andrea
This sounds marvelous. It is perfect for any holiday but also for a Sunday supper. I can't wait to make this.
Tavo
The recipe came out deliciously! Thank your for all the clear directions!
Amanda
Thanks Jacqueline.
Amanda
Thanks Amanda. I think a lot of people are unsure of plans and regulations so it's good to have ideas for smaller dinners.
Amanda
Thanks so much!
Amanda
Thanks Erica.There's always so much to do so it's good to have ideas to make ahead.
Amanda
Thanks Maria. It's so good.
Maria
I can smell it from here. I will try this for my fam <3 🙂
Erica Schwarz
This sounds perfect for a holiday dinner. Love that I can assemble it a day ahead - that's going to help so much. Thanks for the recipe!
Nkechi Ajaeroh
This is such a delicious and comforting meal everyone in my household would enjoy! This can go with any side dish at Christmas or Thanksgiving. One word - YUM!
Amanda Marie Boyle
That looks great, I think it would be perfect for our small scale Thanksgiving this year.
Jacqueline Meldrum
Thanks for all the tips. I was distracted half way down by all those gorgeous sounding side dishes, so I'm off to explore.
Amanda
Thanks so much Lauren.
Amanda
Thanks Paula. Simple is good in the busy season!
Amanda
Thanks Aimee. I love a frugal recipe, especially at this time of year.
Paula Montenegro
I was thinking the same as I started to read, about those old ballotine recipes that were so complicated. Thank you for making such an easy version of it! I'm dying to try it this holiday season. Thanks for sharing!
Lauren Vavala | DeliciousLittleBites
I am always looking for new ways to make turkey. This sounds delicious - that stuffing is perfect!
Aimee Mars
I love how you made this recipe much simpler and more affordable. This time of year I stay away from complicated recipes, but that doesn't mean I want to scrimp on taste or quality. This is perfect for serving guests!
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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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Thanks Mimi. I'm glad the pictures did it justice!
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Thanks Mimi. I'm glad the pictures did it justice!
ChgoJohn
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!
chef mimi
What a beautiful presentation!
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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!
David Crichton
How do you peel your chestnuts so well?
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Thank you. Sometimes it's difficult to get the pictures to do the food justice!
Suzassippi
This is so beautiful--I love pretty food.