1 3 kg turkey leg 200 g of minced turkey meat 25 g of diced bacon 25 g of homemade chouriço sausage 10 g of garlic chopped 1 egg 200 ml olive oil to taste Sea salt and pepper to taste Thyme, Rosemary 100 g of onion 150 g of carrots 100 g of leeks 25 g of celery 400 ml of dry sparkling wine 100 ml of demi glace sauce
Basmati Rice
200 g of basmati rice 100 ml of coconut milk 20 g of butter 25 g of sultanas 25 g of pine nuts 25 g of hazelnuts 25 g of almonds to taste Saffron
Stuffed turkey, Basmati Rice and Frutos Secos chef Ricardo Raimundo
Cooking Instructions
Bone the turkey leg and season it inside with olive oil, salt, sparkling wine and herbs.
Prepare the stuffing with the minced meat, bacon, chouriço sausage, egg and season with salt and pepper and herbs.
Insert the stuffing into the boned leg and tie the leg with food wire or string.
Place the diced vegetables on a baking tray to make a bed of vegetables.
Put a little olive oil into a frying pan and brown the leg, so that the skin gets well cooked and place over the vegetables on the baking tray, refreshing the juices with sparkling wine and pouring it over the turkey. Cook in the oven for about 2 hrs at 150º C until nicely roasted, basting it frequently to prevent burning. When roasted, remove the cord and add all juices to the sauce so that it reaches an ideal texture.
Make the basmati rice, soaking the rice in cold water for 10 to 15 minutes and washing it. Melt the butter in a pan and add the rice and 500 ml of water and 100 ml of coconut milk, seasoning the water, add the saffron and allow to cook slowly. When almost cooked, add the dried fruits and allow to dry completely in a covered pan.
Plate up the rice, turkey and the sauce and garnish with sprouts or other greens.
1 3 kg turkey leg
