Christmas Stuffed Turkey Legs

Charmaine Lu -
  • 2 boned turkey legs
  • Olive oil, for frying
  • For the Stuffing
  • 1 chopped shallot
  • 20g butter
  • 100g brown mushrooms, diced
  • 2 rashers of smoky bacon, chopped
  • 1 small chicken breast, chopped
  • 1 beaten egg
  • 75ml heavy cream
  • 1 tbsp chopped tarragon
  • Handful of spinach, blanched and chopped
  • 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