Stuffed Turkey Legs

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup chicken stock
  • 2
    turkey legs, with thigh attached
  • 12
    cup pine nuts, lightly toasted
  • 3
    cups seasoned stuffing mix
  • 1
    cup sliced mushrooms
  • 14
    cup cabernet sauvignon wine
  • 2
    teaspoons fresh thyme, finely chopped
  • 1
    teaspoon fresh rosemary, finely chopped
  • 1
    teaspoon fresh sage, finely chopped
  • salt & pepper
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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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