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TURKEY STUFFING

Prep/Cooking Time: Longer Than 120 Minutes

Printable Version

Ingredients

  • 30ml Olive oil
  • 250g Onion
  • 10g Garlic
  • 10g Rosemary
  • 4g Thyme
  • 130g Raisins
  • 1 Orange zest
  • 2 Kilo Ground pork
  • 340g Bread (fresh)
  • 2g Black pepper
  • 20g Salt
  • 2 Eggs

Instructions

  • Peel the onion and garlic and finely chop
  • Place the olive oil in a thick bottom pan and turn on a medium gas
  • Add to the pan the onion and garlic
  • Cook till the onion begins to soften
  • Whilst the onions are cooking, cover the raisins with warm water to soak
  • Add to the pan the finely chopped herbs and cook for a further 2 minutes
  • Once the onions are soft remove from the heat and leave to cool
  • In a large mixing bowl place the ground pork, eggs and seasoning
  • Once cooled add the onions to the bowl
  • Remove the crusts from the bread and blend in the robo coupe
  • Add the fresh breadcrumbs to the bowl and the zest from the orange
  • Strain off the raisins and pat dry, add to the bowl
  • Bring all the ingredients together and mix well
  • Reserve in the fridge till needed

To cook

  • Remove the bones from the turkey leg
  • Lay the boned leg on cling film
  • Add to the leg the stuffing
  • Roll into a sausage and wrap tightly with the cling film
  • Once sealed with the plastic also wrap with the foil
  • Place the rolled turkey leg in a water bath and cook at 180c for 45 minutes
  • Once cooked remove from the heat and leave to cool naturally
  • To serve unwrap and cook in the oven at 200c to crispen the skin
  • Serve when hot through