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Apricot and pistachio stuffed turkey legs

Rodney Dunn recipe for apricot and pistachio stuffed turkey legs.

By Rodney Dunn
  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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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.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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.
  • 4
    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.


Drink Suggestion: Rich pinot gris. Drink suggestion by Max Allen