Foie Gras and Maple Stuffed Turkey Thighs


Turkey

Recipe — Foie Gras and Maple Stuffed Turkey Thighs
8 portions
Metric Imperial

Ingredients

  • 2 thighs, skin on, about 675 g (1 1/2 lbs) each, semi-deboned (drumsticks should be bone-in)
  • 2 tablespoons olive oil
  • 3 cups chicken broth, hot
  • 1 cup maple taffy
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • Salt and freshly ground pepper

Stuffing

  • 1 lb ground turkey
  • 1/2 lb foie gras, cubed*
  • 1 tablespoon pink peppercorns
  • 2 tablespoons white wine
  • 2 tablespoons maple sugar
  • 2 tablespoons fresh thyme, chopped
  • Salt and freshly ground pepper

Method

  1. Place rack in bottom of oven and preheat to 200 °C (400 °F).
  2. Open tops of turkey thighs to form a pocket by cutting lengthwise, then making an incision across the first incision to create a cavity. Take care not to cut all the way from edge to edge. Season with salt and pepper. Set aside.
  3. In a large bowl, mix all stuffing ingredients together. Stuff turkey thighs, seal and tie.
  4. Transfer to a roasting pan and brush thighs with olive oil.
  5. Bake in oven for 20 minutes.
  6. Reduce oven temperature to 180 °C (350 °F).
  7. Mix maple taffy into chicken broth, then use to brush turkey thighs. Continue baking for approximately 1 hour 10 minutes or until a thermometer inserted in centre reads 82 °C (180 °F). Baste every 20 minutes. Add broth as needed during cooking. Remove from oven, cover and let stand for about 15 minutes while preparing sauce.
  8. Remove pan juices, remove fat floating on surface with a spoon, then strain through a sieve.
  9. Return juices to the roasting pan or transfer to a saucepan.
  10. Combine butter and flour to make a beurre manié. Add it to hot pan juices while whisking. Thicken sauce until desired consistency.
  11. Untie and cut thighs before serving with sauce.

Butchers sometimes sell foie gras “trimmings”, which are much cheaper than a lobe. So, ask your butcher for them!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Turkey Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!