Recipe Categories
Poultry
Stuffing & Dressing
Whole Turkey Breasts 
Whole Turkeys
Turkey

Granny's Stuffed Turkey Leg

1 lrg Turkey leg 
3 slc Bacon, chopped 
2 oz Onions 
2 oz Carrots 
2 oz Celery 
2 oz Leeks 
2 x Cloves garlic, crushed 
1 tbl Coriander, chopped 
    Plums 
3 tsp Brandy 
1 1/2 tsp Redcurrant jelly 
4 x Figs, dried 
4 x Apricots, dried 
1/2 oz Butter 
2 tbl Cream 
1 x Egg yolk 
2 pt Chicken stock 

 Method : 
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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