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Name: Stuffed Turkey Leg
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 2 oz Celery; 3 ts Brandy; 1 lg Turkey leg; 1 Egg yolk; 2 oz Leeks; 1 tb Coriander; chopped; 4 Apricots; dried; 2 oz Onions; 1 1/2 ts Redcurrant jelly; 2 tb Cream; Plums; 2 pt Chicken Stock; 1/2 oz Butter; 2 oz Carrots; 4 Figs; dried; 3 sl Bacon chopped; 2 Garlic crushed

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INGREDIENTS

2 oz Celery
3 ts Brandy
1 lg Turkey leg
1 Egg yolk
2 oz Leeks
1 tb Coriander; chopped
4 Apricots; dried
2 oz Onions
1 1/2 ts Redcurrant jelly
2 tb Cream
Plums
2 pt Chicken Stock
1/2 oz Butter
2 oz Carrots
4 Figs; dried
3 sl Bacon ; chopped
2 Garlic ; crushed

INSTRUCTIONS

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.

NOTES

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Stuffed Turkey Leg

2 oz Celery
3 ts Brandy
1 lg Turkey leg
1 Egg yolk
2 oz Leeks
1 tb Coriander; chopped
4 Apricots; dried
2 oz Onions
1 1/2 ts Redcurrant jelly
2 tb Cream
 Plums
2 pt Chicken Stock
1/2 oz Butter
2 oz Carrots
4 Figs; dried
3 sl Bacon chopped
2 Garlic crushed

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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Nutrition

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Serving Size: 1 Serving (2505g)
Recipe Makes: 1 servings

Calories: 1647
Calories from Fat: 901 (55%)

Amt Per Serving		% DV

	Total Fat 100.1g	133 %
	Saturated Fat 42g	210 %
	Monounsaturated Fat 39.2g
	Polyunsanturated Fat 10.6g
Cholesterol 426.2mg		131 %
Sodium 3736.7mg		129 %
Potassium 3046.5mg		80 %
Total Carbohydrate 115.4g		34 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 107.8g
Protein 66.5g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1647

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