| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Turkey legs |
| 1 |
tb |
Olive oil |
| 1 |
oz |
Butter |
| 8 |
oz |
Button mushrooms |
| 4 |
oz |
White breadcrumbs |
| 1 |
|
Egg |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Glass white wine |
|
|
Chopped rosemary |
| 1 |
lb |
Peeled; boiled potatoes |
| 1/2 |
pt |
Chicken stock |
| 1 |
oz |
Butter |
| 4 |
|
Spring onions |
|
|
Lentils |
| 1/2 |
pt |
Chicken stock |
| 1/4 |
pt |
Water |
INSTRUCTIONS
LENTIL SAUCE
Lentil sauce: melt 1oz butter in a pan, add the chopped spring onions and
lentils, and fry. Season and add half the chicken stock and water to the
lentils. Cook for 15 minutes.
Take the thigh bone out of the turkey legs. Melt the butter in a pan. Trim
and cut the mushrooms in half, add half of them to the pan and colour
slightly. Add the egg and breadcrumbs.
Season the inside of each turkey leg and stuff with the breadcrumbs and
mushrooms. Tie each leg together with string.
Heat some oil in a large pan and brown the turkey legs on one side only to
seal in the stuffing. Put the legs in a roasting tin and bake for 15
minutes.
Fry the remaining mushrooms. After 15 minutes remove the turkey legs from
the oven, pour over the white wine, mushrooms and remaining chicken stock
then cook the turkey legs for a further 20 minutes, until the meat is
cooked.
Remove from the oven, and pour the stock into a pot. Reduce the stock by
half, add the boiled potatoes and boil for a further 5 minutes. Drain,
season and add the chopped parsley.
Remove the string from the turkey legs, slice and pour over the lentil
sauce. Serve with the potatoes.
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