Christmas Stuffed Turkey Legs

Make the stuffing by frying the shallot in the butter to soften, then adding the mushrooms and cooking for a few mins. Season well, add the bacon, and fry until golden. Set aside to cool. Pop the chicken breast in a food processor and puree, then add 1 tbsp of egg and cream, whizz again, and place in a bowl. Fold in the tarragon, mushroom mixture and more seasoning.
Lay the turkey legs between 2 sheets of film and bash a little to evenly flatten. Spoon in the stuffing mixture and reshape into a turkey leg shape, ensuring the skin covers the meat. Tie with twine to secure. Preheat the oven to 190C. Heat a glug of oil in a frying pan, and fry the turkey on all sides to cover. Transfer to a roasting tin, season well, and roast for 75 mins. When cooked through, serve with festive vegetables.

2 hrs

4 serving

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