Stuffed Turkey Wings
Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce
Chef Brandon Carter of Farm Hospitality Group | Savannah, GA
Yield: 4 servings
“The inspiration for this dish comes from a couple of different places. I've been obsessed with stuffed chicken wings with Southeast Asian flavors for a while now. There's also a fried chicken place in Savannah called Geneva's that does a fried turkey wing that is lights-out good. This dish is a collision of the two. Chestnuts are in season down here, and I love the texture and dimension they lend to a poultry sauce. The richness also gives me enough ceiling to really allow the Sherry Vinegar PDO from SPain to shine through. The vinegar gives me the complexity and acidity to pull the whole dish together.” — Chef Brandon Carter
Adapted by StarChefs | december 2024 | Photo: John Alexander
INGREDIENTS
Stuffed Turkey Wings:
2 turkey wings, deboned, skin left intact
55 grams butter
115 grams chanterelle mushrooms
60 grams shallots
3 grams pimentón
48 grams dry Sherry
2 grams thyme leaves
215 grams dark meat turkey
7 grams kosher salt
2 grams ground black pepper
108 grams heavy cream
27 grams egg whites, whisked
Sherry-Chestnut Sauce:
50 grams butter
100 grams carrot, halved and sliced
150 grams sliced shallots
150 grams sliced chestnuts
300 grams dry Sherry
300 grams Sherry Vinegar PDO from Spain
375 grams heavy cream
750 grams chicken jus
4 bay leaves
1 sprig rosemary
20 grams Dijon mustard
Kosher salt
Ground black pepper
To Assemble and Serve:
25 grams butter
100 grams chanterelle mushrooms
Kosher salt
Ground black pepper
20 grams brunoise shallot
100 grams dry Sherry
10 grams sliced chives
50 grams Sherry Vinegar PDO from Spain
5 grams olive oil
METHOD
For the Stuffed Turkey Wings:
Heat the water bath of an immersion circulator to 167°F. In a skillet over medium heat, melt butter until foamy and light brown. Add mushrooms and sauté until lightly caramelized. Add shallot and pimentón. Cook until shallots are soft and translucent, then deglaze pan with Sherry. Remove from heat and stir in thyme. Transfer mixture to a sheet tray and let cool. Once cooled, chop mixture and set aside. In a large mixing bowl, combine dark turkey meat, salt, and pepper. Add cream and egg white. Cover and freeze 15 minutes. Transfer mixture to a blender and purée on high speed until smooth. Be careful to not overblend and heat up the mousse. Pass through a fine sieve, then transfer to a mixing bowl and fold in chopped mushroom mixture. Transfer to a piping bag and pipe desired amount into deboned turkey wings to fill. Wrap wings in plastic wrap to create and a cylindrical shape. Seal and cook sous vide 2½ hours. Let cool in an ice bath.
For the Sherry-Chestnut Sauce:
In a small rondeau over medium-high flame, heat butter until foamy and light brown. Add carrots and cook 3 minutes. Add shallots and sauté until soft and translucent. Add chestnuts and cook additional 3 minutes. Deglaze pan with Sherry and cook just until the alcohol dissipates. Add Sherry Vinegar PDO from Spain and cook 5 minutes. Add heavy cream and cook until mixture is reduced and thickened to desired consistency. Stir in chicken jus and bay leaves. Cook until nappe. Remove from heat and stir in rosemary. Cover and let steep 20 minutes. Remove and discard rosemary. Add mustard. Using an immersion blender, blend mixture until smooth. Season with salt and pepper. Return pan to low heat and keep warm.
To Assemble and Serve:
Prepare and heat a charcoal grill. In a mixing bowl, combine Sherry Vinegar PDO from Spain and olive oil. Set aside. Grill Stuffed Turkey Wings until lightly charred and crisp. Generously brush with vinegar mixture, then let cool. In a skillet over high heat, melt butter until foamy and lightly caramelized. Add mushrooms. Season with salt and pepper. Sauté until mushrooms are lightly caramelized. Add shallots. Cook 2 minutes, then deglaze pan with Sherry. Remove from heat and stir in chives. Return pan to low heat and keep warm. Slice each Stuffed Turkey Wing into 4 medallions. On each serving plate, spoon 1½ ounces Sherry-Chestnut Sauce. Top with 2 Stuffed Turkey Wing medallions and desired amount sautéed mushrooms.
