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Lentil sauce: melt 1oz butter in a pan, add the chopped spring onions and lentils, and fry. Season and add half the chicken stock and water to the lentils. Cook for 15 minutes. Take the thigh bone out of the turkey legs. Melt the butter in a pan. Trim and cut the mushrooms in half, add half of them to the pan and colour slightly. Add the egg and breadcrumbs. Season the inside of each turkey leg and stuff with the breadcrumbs and mushrooms. Tie each leg together with string. Heat some oil in a large pan and brown the turkey legs on one side only to seal in the stuffing. Put the legs in a roasting tin and bake for 15 minutes. Fry the remaining mushrooms. After 15 minutes remove the turkey legs from the oven, pour over the white wine, mushrooms and remaining chicken stock then cook the turkey legs for a further 20 minutes, until the meat is cooked. Remove from the oven, and pour the stock into a pot. Reduce the stock by half, add the boiled potatoes and boil for a further 5 minutes. Drain, season and add the chopped parsley. Remove the string from the turkey legs, slice and pour over the lentil sauce. Serve with the potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (2460g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1070 (39%)|
|Amt Per Serving||% DV|
|Total Fat 118.9g||159 %|
|Saturated Fat 64.7g||323 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 484.1mg||149 %|
|Sodium 2914mg||100 %|
|Potassium 5169.7mg||136 %|
|Total Carbohydrate 276.3g||81 %|
|Dietary Fiber 91.5g||366 %|
|Sugars, other 184.8g|
|Protein 119.2g||170 %|
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Calories per serving: 2747
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