I like turkey but like a lot of people I only think about it as a sandwich filled or during the month of November. Last week while perusing the butcher counter I came across a package of turkey legs and figured I’d give them a try (they were priced right: about $7 for two).
When asked how I planned to prepare them I recalled a PBS episode where Jacques Pepin and Julia Child removed the bone and then stuffed the meat with stuffing. I figured “how hard can that be?” Well, it wasn’t hard for me as I gave instructions to a friend who was kind enough to wield the knife. Once prepped (here’s where I step in!) the meat was flattened between plastic wrap, packed with stuffing (Pepperidge Farm is a good option) then tied up (below).
The dish was roasted in a 350 degree oven to temperature and then sliced cross-wise. I served this over the stuffing with a quick gravy (used the mac and cheese white sauce recipe, substituted the milk for turkey stock and minus the cheese) for a fun meal that had my guests raving. Honestly I think it was less to do with the food and more to do with having a “Thanksgiving meal” outside of November.
Either way, it’s a tasty, economical dish to tide you over until the next turkey day!