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Stuffed Turkey Leg w/Rosemary Sauce

Cummulative Rating

Servings
Serves 4
Difficulty
Involved

Ingredients

2 turkey legs, boned
Salt
Freshly ground black pepper
Olive oil for browning
2-3 Tablespoons olive oil
8 ounces shitake mushrooms, stems discarded, caps sliced to 1/8" thick
1 cup gf Italian sausage
3 Tablespoons chives, finely diced
2-3 garlic cloves
1-2 shallots, peeled and finely diced
2-3 Tablespoons gf chicken stock
1 cup turkey breast meat
1 cup heavy cream

For rosemary sauce:
One 6" sprig of fresh rosemary
2 cups gf chicken stock
1 Tablespoon butter

Directions

For rosemary sauce:
Blanch rosemary sprig in boiling water for 15 seconds. Drain water and add chicken stock to pan. Bring to a boil, reduce heat and simmer until reduced to almost a syrup. Add butter and stir until melted.

For turkey leg:
Set a large skillet over medium-high heat and add 1/4" of olive oil. When hot, add mushrooms and season with salt and pepper, cooking for 2 minutes. Add garlic and shallots and saute for 1 minute more. Pour in chicken stock, cook for 1 minute then transfer to a dish and let cool.

In a food processor add turkey breast meat with a large pinch of salt and process to a smooth puree. Pour in cream and puree until completey incorporated. (Do not overdo, or cream will turn to butter) You should have a smooth pink cream, the consistency of stiffly whipped cream.

Fold mushrooms and sausage into cream mixture. Season with salt and pepper; add chives.

Preheat oven to 550 degrees F.
Lay turkey legs flat, meat side up and season with salt and pepper. Spoon as much stuffing as possible into center of legs. Re-form legs back into original shape; securing with string.

Set a large oven-proof skillet over high heat and cover pan bottom with oil. When hot, sear legs on all sides until evenly browned.

Transfer pan to oven and roast for 25 minutes, turning once or twice and misting with olive oil. Legs are done when they register 165 degrees F on a meat thermometer. Remove pan from oven and let rest for 10 minutes.

Remove string and carve at an angle into slices about 1" thick.

Serve with rosemary sauce.

Tips

To bone a turkey leg:
Cut through the leg to the bone from the top of the leg to the knee joint. Spread the meat away from the bone on each side. Grabbing the bone, scrape the meat away from the bone. Cut the meat away from the top portion of the leg bone and then cut away from the lower joint. With the meat butterflied, carefully cut away the tough tendons, leaving the meat as intact as possible.

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