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Receta Stuffed Turkey Legs
by Global Cookbook

Stuffed Turkey Legs
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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
  •     Minced rosemary
  • 1 lb Peeled, boiled potatoes
  • 1/2 pt Chicken stock
  • 1 ounce Butter
  • 4 x Spring onions
  •     Lentils
  • 1/2 pt Chicken stock
  • 1/4 pt Water

Direcciones

  1. 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.
  2. 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.
  3. Season the inside of each turkey leg and stuff with the breadcrumbs and mushrooms. Tie each leg together with string.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the string from the turkey legs, slice and pour over the lentil sauce. Serve with the potatoes.