Stuffed turkey escalope with chick pea stew Recipe

A delicious recipe for Thanksgiving - turkey breast with an apple, prune and parsley stuffing served with a chick pea stew and a port sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Turkey fillet escalope(s) : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Braeburn apple(s) : 3 whole
  • Prune(s) : 30 g
  • Flat leaf parsley : 0.5 bunch
  • For the garnish(es)
  • Chick pea(s) : 400 g
  • Bacon cube(s) : 100 g
  • Olive oil : 30 ml
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 4 sprig
  • Chicken stock : 2000 ml
  • For the sauce
  • Red port : 5000 ml
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Dehydrated veal glaze : 50 g



    Preheat the oven to 200'C.

    Pick the leaves from parsley and chop. Peel and dice the apple. Chop the prunes and then combine with the diced apples and the parsley. Season the meat with salt and pepper. Place the stuffing in the centre of the meat, roll and tighten the meat by using few tooth picks.

    Heat a pan and add the oil. Place the turkey rolls in the pan and sear. Transfer to a baking tray and finish cooking in the oven for about 8 minutes.


    Peel and dice the shallot and the garlic. Heat a saucepan and add the oil. Sweat the shallots and garlic with the thyme. When they are translucent add the bacon cubes and cook until golden brown. Add the chicken stock and reduce by half. Add the cooked chickpeas and bring to boil. Reduce the heat and simmer for 3 minutes.


    Peel and dice the shallot and the garlic. Place all of the ingredients except the veal glaze into a large pot. Bring to the boil and reduce by half. Add the veal glaze and adjust the seasoning to taste.

    To plate:
    Remove the tooth picks from the meat and carve into three pieces. Spoon the cassoulet into the center of the plate. Place the meat on top and drizzle the sauce around.

Chef's tip

«When you are finish cooking the cassoulet make that it is not too wet, but that there is enough liquid to hold it together.»

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