Stuffed turkey leg
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Turkey leg |
| 3 | slices | Bacon; chopped |
| 2 | ounces | Onions |
| 2 | ounces | Carrots |
| 2 | ounces | Celery |
| 2 | ounces | Leeks |
| 2 | Cloves garlic; crushed | |
| 1 | tablespoon | Coriander; chopped |
| Plums | ||
| 3 | teaspoons | Brandy |
| 1½ | teaspoon | Redcurrant jelly |
| 4 | Figs; dried | |
| 4 | Apricots; dried | |
| ½ | ounce | Butter |
| 2 | tablespoons | Cream |
| 1 | Egg yolk | |
| 2 | pints | Chicken stock |
Directions
Preheat oven to 230C/450F/gas 8.
Remove the bone from the turkey leg without piercing the skin (remove any sinews - white connective tissue).
Cut all the meat up and place in a food processor. Add the figs, apricots, half the coriander, half the garlic and 1 egg yolk to bind. Add cream and season with salt and pepper.
Place the mixture back into the skin. With a trussing needle and string, sew up the end of the skin to reform the shape of the leg and hold in the mixture.
Heat the olive oil in a pan and place in turkey leg and seal. Season with salt and pepper. Add the onions without disturbing the leg, then add leeks, carrots, bacon, coriander, celery and tomatoes.
Pour in red wine and chicken stock and bring to the boil. Place in the oven for 35 to 45 minutes.
Heat 1/2oz butter. Drop in the plums (this will glaze them). Add the redcurrant jelly and balsamic vinegar. Let it reduce to a marmalade.
Remove half the vegetables and the chicken stock. Remove half the liquid from the pan and put into another pan with 1/2oz butter. Stir in and reduce to make the sauce.
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