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Putenbraten mit Maronen

Serves 4 to 6 Entree chicken, Poultry

Putenbraten mit Maronen

Putenbraten mit Maronen is a cherished centerpiece on many German holiday tables, capturing the essence of festive gatherings with its hearty and comforting flavors. This dish, a home-cooked favorite, brings together succulent turkey breast and the earthy sweetness of chestnuts. With origins in regional kitchens, it is particularly enjoyed during the cooler months, when families come together to celebrate the season with warmth and abundance.

Expect a dish where the tender turkey, infused with thyme and black pepper, meets the rich, nutty flavor of chestnuts and the crisp sweetness of apples. The butter or clarified butter used generously ensures a luscious texture, while the poultry broth ties everything together in savory harmony. Each bite invites a second helping, unapologetically celebrating the joy of home-cooked tradition.

Ingredients

  • 1.5 kgturkey breast roast
  • 200 gchestnuts — cooked
  • 2apples
  • 200 mlpoultry broth
  • 2 tbspbutter
  • 1 tspthyme
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 1.5 kg turkey breast roast dry with paper towels. Season it generously with fine sea salt and black pepper on all sides. In a large, heavy-bottomed pan, melt 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, place the turkey breast in the pan, skin-side down, and brown it until the skin is golden and crisp, about 5-7 minutes. Turn the turkey to brown the other sides as well, ensuring an even color all around.
  2. While the turkey is browning, prepare the aromatics. Peel and core the 2 apples, then cut them into wedges. Set them aside with the 200 g of chestnuts. Once the turkey is evenly browned, remove it from the pan and set it aside on a plate. In the same pan, add the apple wedges and chestnuts, stirring them in the remaining butter to coat them well.
  3. Return the turkey breast to the pan, nestling it among the apples and chestnuts. Pour in 200 ml of poultry broth, ensuring the liquid covers the bottom of the pan but does not submerge the turkey. Sprinkle 1 teaspoon of thyme over the top. Cover the pan with a lid and reduce the heat to low. Allow the turkey to cook gently for about 45-60 minutes, or until the meat is tender and the internal temperature reaches 74°C (165°F). The apples should be soft and the chestnuts tender.
  4. Once the turkey has cooked through, remove the lid to allow the sauce to reduce. Increase the heat to medium and let the liquid simmer until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should have a rich, concentrated flavor.
  5. Finish the dish by sprinkling a bit more thyme over the turkey for a fresh herbal note. Serve the Putenbraten mit Maronen with boiled potatoes or Spaetzle on the side, allowing the sauce to complement the mild flavors of the accompaniments. Enjoy the comforting, festive flavors of this traditional German dish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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