Turkey with fennel and chestnuts
Who says turkey is only for Christmas? Fix this high protein dish for your next dinner party.
1. In a pot, soak the turkey breasts in cold water with the chicken stock. Bring to a boil then remove from the flame. Leave the turkey to poach for 10 minutes.
2. Drain the the chicken stock into a separate bowl. Keep the turkey breasts warm and set aside.
3. In another saucepan, brown the chestnuts over a low fire with 50 g of butter. Add the bouquet garni and the chicken stock. Season with salt and bring it to a boil. Leave the lid half on until the turkey is cooked and the chicken stock is reduced.
4. Melt the rest of the butter in a pan, place the chopped fennel, the chestnuts and the walnut kernels. Add a laddle of chicken stock and cook for 30 minutes, basting regularly. Plate the turkey and serve.
Photo credit : Sucré Salé
