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Christian Delouvrier
Executive Chef, Lespinasse

Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes.

La Dinde d'Action de Grâces
(The Thanksgiving Turkey) with
Chestnut Brioche Stuffing and Turkey Jus

Adapted from Christian Delouvrier


10 ounces fresh chestnuts
3 1/2 Tablespoons butter
2 large yellow onions, peeled and chopped
3 shallots, peeled and chopped
1 pound brioche bread, cut into 1/4-inch cubes
2 eggs
4 Tablespoons crème fraîche
2 Tablespoons fresh thyme
1 teaspoon fresh sage
Salt and freshly ground pepper to taste

Preheat oven to 350°F.

To cook the chestnuts first puncture the outer husk with a fork then either sauté them in a pan over
medium heat or roast them in the oven for 10 to 15 minutes. Remove the chestnuts from the oven
and allow them to cool. Once cool enough to handle, crack and peel off all the skin around the nut.
When through, coarsely chop the nuts, and reserve.

In a sauté pan over medium heat, add the butter and sweat the onions and shallots until translucent.
Be sure they do not color. Reserve.

Place the brioche cubes on a sheet pan in the oven and toast until golden brown. Let cool and reserve.

In a large mixing bowl beat the eggs and the crème fraîche until creamy, and add the brioche cubes,
thyme, sage, chestnuts and the onions and shallots. Mix until well combined. Season to taste and
reserve in the refrigerator.


One 15-pound turkey
1/3 pound butter
1/4 cup soy sauce
Salt and freshly ground black pepper to taste

Preheat the oven to 450°F. Salt the cavity of the turkey and place the stuffing inside. Close the cavity
and truss the turkey. Spread the butter over the skin of the turkey. Place the turkey on a roasting rack in
a roasting pan and place in the oven a cook for 20 minutes. Do not open the oven during searing. Lower
the heat to 350°F, brush the turkey with the soy sauce, and cook for 2 to 3 hours -- until the internal
temperature reads 150°F. Pour off the excess fat from the roasting pan and deglaze with the chicken stock.
Pour the mixture into a medium-sized saucepan, bring to a boil, and simmer for 5 minutes. Pass mixture
through a fine mesh strainer, and reserve.

To serve, remove the stuffing from the inside of the turkey. Place the stuffing in the middle of a large
serving platter, and carve the turkey placing the slices around the stuffing. Pour the turkey jus on top and serve.

Click here for Cheese Expert Steven Jenkins' Cheese Recommendations

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