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Ingredientes
- 2 lrg Turkey legs
- 1 Tbsp. Extra virgin olive oil
- 1 ounce Butter
- 8 ounce Button mushrooms
- 4 ounce White breadcrumbs
- 1 x Egg
- 2 Tbsp. Minced parsley
- 1 x Glass white wine
- Â Â Minced rosemary
- 1 lb Peeled, boiled potatoes
- 1/2 pt Chicken stock
- 1 ounce Butter
- 4 x Spring onions
- Â Â Lentils
- 1/2 pt Chicken stock
- 1/4 pt Water
Direcciones
- Lentil sauce: heat 1oz butter in a pan, add in the minced spring onions and lentils, and fry. Season and add in half the chicken stock and water to the lentils. Cook for 15 min.
- Take the thigh bone out of the turkey legs. Heat the butter in a pan. Trim and cut the mushrooms in half, add in half of them to the pan and colour slightly. Add in the egg and breadcrumbs.
- Season the inside of each turkey leg and stuff with the breadcrumbs and mushrooms. Tie each leg together with string.
- Heat some oil in a large pan and brown the turkey legs on one side only to seal in the stuffing. Put the legs in a roasting tin and bake for 15 min.
- Fry the remaining mushrooms. After 15 min remove the turkey legs from the oven, pour over the white wine, mushrooms and remaining chicken stock then cook the turkey legs for a further 20 min, till the meat is cooked.
- Remove from the oven, and pour the stock into a pot. Reduce the stock by half, add in the boiled potatoes and boil for a further 5 min. Drain, season and add in the minced parsley.
- Remove the string from the turkey legs, slice and pour over the lentil sauce. Serve with the potatoes.
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