AT A GLANCE
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.
|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.|
RICH PINOT GRIS. , suggested by MAX ALLEN