Boudin Stuffed Turkey

By Executive Chef Matt Murphy


2 tbsp cooking oil

1 c yellow onion, diced small

1/2 c celery, diced small

1/2 c carrot, diced small

2 oz fresh garlic, minced

1 tbsp dried oregano

1 tsp dried thyme

1 lb Cajun boudin blanc, removed from casing

1 c poultry stock (turkey stock preferred or low-sodium chicken stock)

1/2 c chopped toasted pecans

6 Each slices brioche, diced

1 Each satsuma, zest only (substitute orange)

To Taste salt and freshly ground black pepper

2 Each TURKEY LEGS (boned)




Preheat a large sauce pan over medium heat and heat oil. Sweat vegetables, garlic and dry spices in the cooking oil.

Add boudin and stir. When boudin begins to stick to the pan, add poultry stock and bring to a simmer.

Once stock simmers, add pecans, diced brioche and Satsuma zest.

Adjust seasoning.

Allow to cool, cover, chill and store up to 1 day.


To stuff the legs, lay the boned leg quarters flat, skin side down. Divide the boudin stuffing into 2 portions. Spread the portions evenly onto each leg. Roll the turkey up keeping as much stuffing inside as possible.

Cut about 10 feet butchers twine into 1-foot pieces. Tie the pieces of twine around the stuffed turkey legs every few inches to keep them rolled tight. Season turkey legs with salt and coarse black pepper.


Roast legs in a preheated 375 degree oven for approximately 40 minutes or until the internal temperature reaches 165 degrees F. Allow the turkey to rest for 10 minutes before slicing and serving.