Apricot and pistachio stuffed turkey legs

AT A GLANCE

  • Serves 4 people

A turkey can turn out to be quite a large affair for a small Christmas and the hassle of undercooked legs and overcooked breast can be solved by just using the legs - and you don't have to miss out on stuffing.

  • 2 turkey legs (500gm each)
  • 270 gm cavolo nero
  •  
  • Apricot and pistachio stuffing
  • 50 ml olive oil
  • 1 onion, finely chopped
  • 90 gm rindless bacon, finely chopped
  • 60 gm dried apricots, finely chopped
  • 100 gm pistachio kernels, coarsely chopped
  • 1 tsp powdered mustard
  •  
  • Orange sauce
  • Juice and julienned rind of 2 oranges
  • 1 tbsp lemon juice
  • ½ tsp potato starch
  • Pinch of caster sugar
01   For stuffing, heat olive oil in a frying pan, add onion and bacon and sauté over low heat until onion is soft and caramelised (about 15 minutes). Stir in remaining ingredients and season.
02   Preheat oven to 180C. Using your fingers, gently create a cavity between skin and thigh of turkey legs. Halve the stuffing and spoon into each cavity. Place legs skin-side up in a roasting pan and roast until golden brown and juices run clear when the thickest part of the thigh is pierced with a skewer (40 minutes).
03   For orange sauce, combine all ingredients in a small saucepan, place over low heat and stir continously until thickened (1-2 minutes). Season to taste.
04   Bring a large saucepan of salted water to the boil, add cavolo nero and cook until just tender (2-3 minutes). Drain, serve with turkey, drizzle with orange sauce and serve remaining sauce on the side.

Topics:

MAIN, MODERN AUSTRALIAN, PISTACHIOS, ORANGES, LEMONS, CAVOLO NERO, TURKEY, MUSTARD, DRINK SUGGESTION, BACON, SUMMER, APRICOTS, CHRISTMAS

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , RODNEY DUNN

Drinking Suggestion:

RICH PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

Dec 2015

Dec 2015

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