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Wild Turkey Thigh Ballotines with Cranberries

  • Preparation:
    20 minutes
  • Cooking:
    45 minutes
  • Servings:
Stéphane Modat
Stéphane Modat Chef of Restaurants Fairmont - Chateau Frontenac



  • 1/2 cup (125 ml) bread crumbs, diced to 1/3 inch (1 cm)
  • 1/4 cup (60 ml) heavy cream (35% m.f.)
  • 1 egg
  • 1 cup (250 ml) chopped fresh cranberries
  • 1/8 lb. (55 g) diced foie gras terrine (or country terrine or chicken liver)
  • 1/4 lb. (115 g) half-lean ground pork
  • Salt and pepper, to taste


  • 2 wild turkey thighs with skin, boneless (or young turkey)
  • 2 tablespoons (30 ml) butter
  • 1/4 cup (60 ml) white wine
  • 1/2 cup (125 ml) chicken stock
  • 1/2 cup (125 ml) heavy cream (35% m.f.)
  • Salt and pepper, to taste



  1. In a bowl, add the breadcrumbs and cream.
  2. Let the bread soak for 2 minutes.
  3. Add the other ingredients and mix.
  4. Season with salt and pepper.
  5. Take a small amount of stuffing and cook for a few minutes in the pan or microwave.
  6. Taste and adjust seasoning as needed.


  1. Place the thighs, skin side, on plastic wrap.
  2. Season the flesh with salt and pepper.
  3. Place stuffing in the center.
  4. Roll the thighs firmly, then wrap in plastic wrap.
  5. Repeat the step with a second plastic wrap to make sure there are no leaks.
  6. In a saucepan of simmering salted water, poach the ballotines for 15 minutes.
  7. After this time, check the core temperature * of a ballotine. It must reach 165 ° F (72 ° C). If necessary, continue cooking for a few minutes.


  1. When serving, unpack the ballotines and mop up the excess liquid with paper towels.
  2. In a skillet, heat the butter over medium-high heat and brown the ballotines on all sides.
  3. Set aside.
  4. Deglaze the pan with the white wine and reduce by half.
  5. Add the chicken stock and the cream and reduce until smooth.


  • Serve pasta, rice pilaf, potatoes or other.


  • * Core temperature: check the temperature in the center of the food.