18Ingredients
1080Calories
105Minutes

This turkey leg is stuffed with a mixture of chestnuts, ground beef, and ground pork for a flavorful dish that will keep you satisfied. The turkey leg is marinated in a mixture of beer, garlic, and orange juice which helps to get the dish off to a flavorful start. There is a little bit of effort involved, making this dish perfect to make on a fall weekend. Try this recipe with some roasted vegetables and a grains.

Ingredients

  • 1 beer
  • 1/2 orange
  • 1/2 lemon
  • salt (to taste)
  • pepper (to taste)
  • 2 garlic cloves
  • 1 turkey leg (boneless)
  • 50 grams bread (day old)
  • 50 milliliters olive oil
  • 1 onion (large, chopped)
  • 200 grams minced beef
  • 100 grams minced pork
  • 1 chicken bouillon
  • 50 milliliters soy sauce
  • ground black pepper
  • 1 boiled egg
  • 200 grams chestnuts (cooked and peeled)
  • 3 steaks (turkey, not too thin)

Directions

  1. In a bowl, add beer, orange juice, lemon juice, orange peel, lemon peel, 1 minced garlic clove, salt, and pepper. Pour the marinade on the turkey leg, cover the bowl, and refrigerate for at least 12 hours.
  2. Cut the bread into pieces, put it in a bowl, and cover with water.
  3. Heat the olive oil in a pan, add 1 clove of minced garlic and onion. Fry until the onion starts to soften (about 10 minutes).
  4. Add the minced meat, stir, and cook for another 10 minutes.
  5. Squeeze out the bread, mix with chicken broth, soy sauce, and pepper. Add to pan with the meat, and cook for about 2 more minutes.
  6. Chop the egg and nuts coarsely.
  7. Add to the meat, and mix with a spoon. Set aside.
  8. Preheat oven to 150 degrees Celsius.
  9. Place the turkey leg on a work surface. Pour the filling on top, and cover with turkey steaks. With a needle and thread, sew the steaks to the leg, to prevent the filling from coming out.
  10. Place the stuffed leg, with the seam down, on a baking tray greased with olive oil.
  11. Rub the leg with the olive oil, and cover it with a sheet of aluminum foil.
  12. Bake for about 1 hour.
  13. Increase the temperature to 200 C, and remove the aluminum foil.
  14. Let brown for about 20 minutes.
  15. Remove the meat from the oven.
  16. Let it rest for a few minutes before slicing.
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NutritionView more

1080Calories
Sodium65%DV1550mg
Fat91%DV59g
Protein169%DV86g
Carbs15%DV44g
Fiber28%DV7g

PER SERVING *

Calories1080Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat18g90%
Trans Fat0.5g
Cholesterol330mg110%
Sodium1550mg65%
Potassium1650mg47%
Protein86g169%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber7g28%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Rita C. 27 May 2015
This recipe went quickly from kitchen to table! I sprinkled the crostinis with finely chopped fresh parsley before serving with bowls of warm homemade marinara sauce. I believe many types of smoked meats would work well with this recipe including those smoked with aromatic woods.