Turkey is great served hot or cold. Perfect for SA’s warmer weather.
- Serves: 6 |
- Yields: 2 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 35 mins
2 turkey legs and thighs
50 g butter
2 Tbsp (30 ml) canola oil
2 medium onions, peeled and finely chopped
3 cloves garlic, crushed
1 tsp (5 ml) orange zest
1 tsp (5 ml) sage, chopped
1 tsp (5 ml) parsley, chopped
1 tsp (5 ml) thyme, picked and chopped
2.5 ml (½ tsp) allspice
salt and white pepper, to taste
30 g walnuts or pistachio nuts, chopped
30 g prunes, chopped
30 g raw bacon, diced
home-made chutneys and pickles, to serve
Debone the legs and the thighs keeping the skin intact. Remove the tough tendons and smack with a meat mallet until evenly flattened.
Debone the wings, removing any tendons and hard sinews. Cube the meat and mince or pulse in a liquidiser. Sauté the onion in oil and butter until really soft, add the garlic,
the herbs and the seasoning. Allow the mixture to cool and then combine all ingredients. It will resemble minced meat. Keep the mixture cool. Add the optional extras, if desired. Combine.
Preheat the oven to 180 °C.
Lay the flattened turkey legs and thigh pieces on a cutting board, ensuring that enough skin is available for the overlapping. Place a spoonful of stuffing onto the centre of each piece and roll into a roulade. Place on an oiled, seasoned piece of tin foil (shiny side on the inside). Roll up tightly, twisting the ends.
Roast in oven for 45 minutes, remove and set aside to rest for 20 minutes in the foil. Remove from the foil, allow to cool completely and slice.
Serve with home-made chutney and pickles.
Click here for the second dish in the image – Turkey Pastrami