Stuffed Turkey Legs
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Turkey legs is one of those items you never think about cooking. Unless your at a state or local fair then you see people walking around like Fred Flintstone eating huge turkey legs, I wanted to do something a little more up scale and economical. Enjoy!!
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 1⁄2 cup chicken stock
- 2 turkey legs, with thigh attached
- 1⁄2 cup pine nuts, lightly toasted
- 3 cups seasoned stuffing mix
- 1 cup sliced mushrooms
- 1⁄4 cup cabernet sauvignon wine
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- salt & pepper
directions
- Debone turkey thigh up to leg joint. Do not detach deboned thigh meat from leg. Sauté mushrooms and artichoke hearts in olive oil until soft. De-glaze the pan with wine. In a large bowl mix the seasoned bread stuffing mixture, herbs, artichoke hearts, mushrooms and pine nuts. Add enough of the chicken stock to give the stuffing a moist soft consistency. Stuff the thigh and close using wooden skewers. Sear turkey leg in a sauté pan with hot olive oil until golden brown. Transfer to oven and finish at 400 ° until done (approximately 20-25 minutes).
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RECIPE MADE WITH LOVE BY
@kmergirl
Contributor
@kmergirl
Contributor
"Turkey legs is one of those items you never think about cooking. Unless your at a state or local fair then you see people walking around like Fred Flintstone eating huge turkey legs, I wanted to do something a little more up scale and economical. Enjoy!!"
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Turkey legs is one of those items you never think about cooking. Unless your at a state or local fair then you see people walking around like Fred Flintstone eating huge turkey legs, I wanted to do something a little more up scale and economical. Enjoy!!
