Main courses

Foie Gras and Maple Stuffed Turkey Thighs

Cuisses de dindon farcies au foie gras et à l’érable

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


  • 454 g (1 lb.) ground turkey
  • 225 g (1/2 lb.) foie gras, cubed*
  • 15 ml (1 tablespoon) pink peppercorns
  • 30 ml (2 tablespoons) white wine
  • 30 ml (2 tablespoons) maple sugar
  • 30 ml (2 tablespoons) fresh thyme, chopped
  • Salt and freshly ground pepper
Preparation time
25 minutes
Cooking time
1 hour 30 minutes
8 portions
  1. Place rack in bottom of oven and preheat to 200 °C (400 °F). 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.
  2. In a large bowl, mix all stuffing ingredients together. Stuff turkey thighs, seal and tie.
  3. Transfer to a roasting pan and brush thighs with olive oil. Bake in oven for 20 minutes.
  4. Reduce oven temperature to 180 °C (350 °F). 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. Remove pan juices, remove fat floating on surface with a spoon, then strain through a sieve. Return juices to the roasting pan or transfer to a saucepan. Combine butter and flour to make a beurre manié. Add it to hot pan juices while whisking. Thicken sauce until desired consistency. Untie and cut thighs before serving with sauce.
Additional information

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