2 (2-lb) TURKEY THIGHS (skin on, bone-in)
2 tbsp olive oil
4 oz yellow onion, minced
2 Cloves garlic, minced
4 oz chanterelle mushrooms, cleaned and chopped
4 oz chestnuts, peeled and chopped
1 tsp fresh thyme
1/4 c fresh parsley, chopped
1 Pinch freshly grated nutmeg
1/2 c TURKEY STOCK
1 c panko breadcrumbs
1 tbsp unsalted butter, softened
To Taste salt and freshly ground black pepper
4 oz GROUND TURKEY
2 tbsp olive oil
2 (12-inch) Squares caul fat (lace fat)
Place turkey thighs, on a clean cutting board, skin side down. Using the tip of a sharp boning knife, cut the thighs following the bone as closely as possible. Place the knife tip under the thigh bone, cut away from the meat and remove the bone.
Cover the thighs with plastic wrap and using a meat mallet, flatten the turkey to an even thickness of approximately 3/4-inch. Cover and reserve in refrigerator.
Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Add onion and sauté until translucent (about 5 minutes). Add garlic and cook 2 more minutes, add chanterelles and cook until they start to release their liquid (about 5 minutes).
Add the next 6 ingredients and stir until breadcrumbs have absorbed all the liquid.
Transfer to a mixing bowl and cool to room temperature, fold in the softened butter and season the mixture. Add the ground turkey meat and mix to incorporate.
Working on a clean cutting board, lay out squares of caul fat, place the turkey thighs on the fat and place half of the filling in the center of each thigh.
Roll up turkey, tucking in edges and wrapping in the caul fat (as if it were a large eggroll). Trim away any excess. Using butcher twine, tie stuffed thighs at 1-inch intervals. Heat a heavy roasting pan on the stovetop and add 2 tablespoons olive oil.
Season the stuffed thighs. Brown on all sides, cover with foil and transfer to a preheated 325 degree F oven.
Roast until the internal temperature reaches 165 degrees F (about 1-1/2 to 2 hours).
Remove from oven and rest for 10 minutes. Slice and serve.