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Apricot and pistachio stuffed turkey legs

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich pinot gris.

Featured in

Dec 2015

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