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.
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.
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).
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.
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.