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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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!! 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:
1. 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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