Turkey Pauplettes with Chestnuts and Brussel Sprouts

By maredan

Ingredients

• 6 * 6 turkey escalopes
• 1 * 1 pinch Salt and pepper
• 1 * 1 tablespoon butter or pork or duck fat
• 1 * 1 large onion, finely chopped
• 5 * 5 ounces ground pork or turkey leg
• 3 * 3 tablespoons fresh breadcrumbs (heaping)
• 1 * 1 handful of chopped fresh parsley
• 6 * 6 large sage leaves, shredded
• 4 * 4 slices bacon, cut into lardons
• 1/4 * 1/4 cup Cognac or Madeira
• 1 * 1 cup chicken stock
• 1 * 1 pound Brussels sprouts, blanched
• 1/2 * 1/2 pound cooked chestnuts

Details

Servings 8

Preparation

Step 1

Directions

1. Pound the escalopes between two pieces of plastic wrap until very thin. Season with salt and pepper and set aside. Melt the butter in a sauté pan and gently fry the onion. Meanwhile, combine the ground pork, breadcrumbs, and herbs in a bowl and when the onion is soft, add it. Season well with salt and pepper. Fry a tiny piece and taste to check the seasonings. Adjust as necessary. Divide the mixture among the escalopes. Wrap them into bundles and tie each one with three strings to secure. Wrap in plastic and twist to shape into rounds, then remove the plastic.
2. Fry the lardons, and remove to a plate, leaving the fat behind. Now brown the turkey bundles well on all sides. Deglaze with the Cognac and reduce to about a tablespoon. Add the stock, cooked bacon, and blanched Brussels sprouts. Cover, and simmer until tender, about 15 minutes. Add the chestnuts, turning the paupiettes over as you do so, and continue cooking, 5 to 7 minutes. Stick a metal skewer in and touch it to your lip to make sure the centre is completely cooked. The skewer should be very hot. Serve with a squash or pumpkin purée.