Stuffed turkey legs

Stuffed turkey legs
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 1½ hours to cook, plus cooling

This festive turkey leg recipe is a great alternative to the whole roast turkey.

If you’re not keen on carving, then these boned and stuffed turkey legs are perfect for Christmas Day and they serve a small group with no waste!

 

Nutrition: per serving

Calories
543 kcal
Fat
29.4g
Protein
68.4g
Carbohydrates
1.4g
Salt
1g
Calories
543 kcal
Fat
29.4g
Protein
68.4g
Carbohydrates
1.4g
Salt
1g

Ingredients

  • 2 turkey legs, boned (ask your butcher to do this if they don’t already come this way)
  • Olive oil, for frying

For the stuffing

  • 1 shallot, finely chopped
  • 20g butter
  • 100g large field mushrooms, diced
  • 2 rashers smoked streaky bacon, chopped
  • 1 small free-range chicken breast, skin removed and chopped
  • 1 medium free-range egg, beaten
  • 70ml double cream
  • 1 tbsp chopped fresh tarragon
  • Handful spinach leaves, blanched and chopped

 

Method

  1. To make the stuffing, fry the shallot in the butter in a large sauté pan over a medium heat, until lightly coloured. Add the mushrooms and fry until softened. Season, then add the bacon and fry until golden. Set aside to cool.
  2. Put the chicken in a food processor and purée. Add 1 tbsp egg and the cream and whizz again. Put in a bowl, fold in the tarragon, spinach and mushroom mixture, and season.
  3. Lay the boned turkey legs between layers of cling film and, using a rolling pin, bash out a little to flatten evenly. Spoon in the stuffing and reshape into a turkey leg, making sure the skin covers the meat. Tie with butcher’s string to secure.
  4. Preheat the oven to 190°C/fan170°C/ gas 5. Heat a large frying pan, add a glug of oil, then add the turkey and cook to colour on all sides. Transfer to a rack in a roasting tin and season.
  5. Roast for 1¼ hours. Insert a skewer into the middle of a leg – if the juices run clear, it’s cooked. Serve with mashed potato, Brussels sprouts and roasted parsnips.

delicious. tips

  1. A rich white – like a decent French Chardonnay – stands up to this. Or go for a juicy, softish red, such as Australian Pinot Noir.

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