STUFFED TURKEY LEGS
My dad's favorite, this is in his loving memory. This recipe is a delicious Puerto Rican style turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Zulma Lozano
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Make numerous vertical slits in the turkey legs.
- In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
- Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
- After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 8.2 g, Cholesterol 191 mg, Fat 24.3 g, Fiber 1.9 g, Protein 78.4 g, SaturatedFat 6.6 g, Sodium 4307.3 mg, Sugar 4.3 g
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
STUFFED TURKEY LEGS
Turkey legs is one of those items you never think about cooking. Unless your at a state or local fair then you see people walking around like Fred Flintstone eating huge turkey legs, I wanted to do something a little more up scale and economical. Enjoy!!
Provided by kmergirl
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Debone turkey thigh up to leg joint. Do not detach deboned thigh meat from leg. Sauté mushrooms and artichoke hearts in olive oil until soft. De-glaze the pan with wine. In a large bowl mix the seasoned bread stuffing mixture, herbs, artichoke hearts, mushrooms and pine nuts. Add enough of the chicken stock to give the stuffing a moist soft consistency. Stuff the thigh and close using wooden skewers. Sear turkey leg in a sauté pan with hot olive oil until golden brown. Transfer to oven and finish at 400 ° until done (approximately 20-25 minutes).
Nutrition Facts : Calories 1458.2, Fat 78.8, SaturatedFat 18.7, Cholesterol 581.2, Sodium 692.3, Carbohydrate 8.9, Fiber 1.9, Sugar 2.7, Protein 166.8
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JAMIE'S EASY TURKEY | TURKEY CROWN RECIPE | JAMIE OLIVER
From jamieoliver.com
Servings 12-14Calories 301 per servingTotal Time 2 hrs 15 mins
- GET-AHEAD 1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me. 2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves. 3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet. 4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold
- ON THE DAY 6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven. 7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper. 8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray. 9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird. 10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the
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