Serves 4
60 mins

Stuffed turkey

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.