Name: Turkey drumsticks with apricot pecan stuffing
Yield: 0 serving
Cuisine: Boil
Ingredients: 100.00 g butter; 125.00 g bacon streaky, chopped; 1.00 onion medium, finely chopped; 3.00 celery stalks finely chopped; 200.00 g chicken breast fillets minced; 500.00 ml breadcrumbs white; 10.00 apricots dried, soaked and chopped; 50.00 g pecan nuts chopped; 60.00 ml fresh parsley chopped; 2.00 ml dried sage; sea salt and freshly ground black pepper; 4.00 turkey large drumsticks; 125.00 g bacon streaky, rindless; 750.00 ml stock chicken; cornflour; cranberries sauce

Recipe Disclaimer

Tap for method

Ingredients (16)

STUFFING

100.00 g	butter
125.00 g	bacon — streaky, chopped
1.00	onion — medium, finely chopped
3.00	celery stalks — finely chopped
200.00 g	chicken breast fillets — minced
500.00 ml	breadcrumbs — white
10.00	apricots — dried, soaked and chopped
50.00 g	pecan nuts — chopped
60.00 ml	fresh parsley — chopped
2.00 ml	dried sage
	sea salt and freshly ground black pepper

OTHER

4.00	turkey — large drumsticks
125.00 g	bacon — streaky, rindless
750.00 ml	stock — chicken
	cornflour
	cranberries — sauce

Tap for ingredients

Method:

1. STUFFING: Melt butter and fry bacon, onion and celery until cooked. Leave to cool, then mix with remaining stuffing ingredients. Set aside.
2. Debone drumsticks by slitting open up the side where the meat is thickest. Work the meat off the bone using a small sharp knife. Remove the spines.
3. Lay the turkey flat, pound to flatten more and spread on the stuffing. Roll up to encase the stuffing and secure with toothpicks or tie with string.
4. Weave a lattice with the bacon and lay over the turkey. Place on rack of roasting pan with the chicken stock in the pan to catch the juices for a gravy.
5. Cover with buttered silicon paper and roast in a preheated oven at 190 ºC for 30 minutes per 500 g, plus an additional 30 minutes. (Note: the weight is calculated on individual portions and not on the total of all four.) Remove paper for last 30 minutes and roast open.
6. Remove string or toothpicks from turkey and keep turkey warm. Meanwhile, make a liquid paste with the cornflour and a little water. Check pan juice seasoning and simmer to reduce if lacking in flavour or add more water if too strong. Stir in cornflour and bring to the boil to thicken.
7. Serve turkey with baked new potatoes and a selection of demi vegetables, blanched and stir-fried in butter with freshly ground black pepper. Serve gravy and cranberry sauce as accompaniments.