OK so this was not as easy as they made it look. I also adapted this for my normal salt (1500 mg), low fat (20%), normal sugar (25 gm/day)diet.
Stuffed Turkey Legs.
2 turkey hind quarters (deboned; cut down the "inside of the leg" then up the upper bone. When you get done the fillet will be about 8 inches long and about 5 inches wide)
1 tbsp. Extra Virgin Olive oil.
Stuffing:
1 lb. ground meat (I used Buffalo)
3 oz. onion diced
2 shallots diced
3 oz. Celery diced
3 cloves of garlic diced
3 oz. fennel diced
3 oz. mushroom diced
1/2 cup dried cherries chopped
1/2 cup read crumbs
1 shot spiced rum
ground pepper to taste (unfortunately the pepper mill popped open and I used about 10 pepper corns)
1/2 tsp. old bay seasoning.
Also will need good string.
In a lager fry pan brown meat. At about half way done add the vegetables to sweat and this adds more moisture to the pan.
When the meat is fully browned and you have crumbled it as best as possible add seasoning and rum. Stir to mix and cover for about 5 minutes.
Transfer contents of the pan to a large bowl and then add bread crumbs and mix.
Now on a large clean surface lay out a turkey fillet. Place stuffing on fillet and pack down to about the same thickness as the meat.
Now (with out cursing
) roll the meat from the leg end to the back end. Then Tie into a remoulade.
Transfer the remoulade into a steamer tray seam side down. (This was done for my diet. The original recipe calls for pouching in a white wine stock broth that was loaded with salt)
Repeat the stuffing and roll process on the other leg.
Steam for 60 minutes.
Transfer to a baking dish, drizzle a little bit as the juice from the steam dish. Then brush top with extra virgin olive oil.
Place dish into a 400 degree preheated oven for 20 minutes.
The skin will crisp up and brown.
Slice each leg into 4 pieces and serve.
I used the steaming liquid to make Couscous to go with it and a nice tossed salad.
