Turkey Leg Stuffed with Chestnuts and Herbs · PrimedTable
French🥩 Meat
Turkey Leg Stuffed with Chestnuts and Herbs
A modern take on the French Christmas classic: a whole deboned turkey leg flattened and spread with a fragrant herb-and-sausage stuffing studded with cooked chestnuts, then rolled, tied, seared, and roasted until golden and cooked through. The dish can be prepared in advance and rested, making it easy to serve on the day—just slice and present with a simple pan jus.
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1
Sharpen your knife. Cut along the thigh bone, keeping the meat attached to the skin, and scrape away all usable meat.
2
Remove all tendons and cartilage—these are tough and unpleasant to eat. Work carefully between the skin and meat to extract any sinews.
3
Lay the deboned turkey on parchment paper and spread the larger meat pieces to form a uniform rectangle. Slice into thicker areas and fill gaps to achieve even thickness throughout.
4
Prepare the filling: finely chop parsley, chives, tarragon, and basil. Place the sausage meat in a bowl and mix with all the fresh herbs.
5
Crush the garlic cloves. Halve black peppers, remove the germ, and chop roughly. Add to the stuffing mixture.
6
Roughly crush the cooked chestnuts, keeping some texture, and fold into the stuffing.
7
Soak stale bread in milk, gently drain the excess, and add to the stuffing.
8
Add eggs and seasonings (salt and pepper) generously. Mix well.
9
Mix the stuffing thoroughly by hand (or with a stand mixer fitted with a paddle). Taste the raw mixture to check seasoning.
10
Prick the turkey skin all over with a fork to prevent it from shrinking during cooking.
11
Season the entire surface with salt and pepper. Spread the stuffing evenly, leaving about 1 cm of border unfilled so it seals properly when rolled.
12
Using the parchment as a guide, roll up the turkey tightly. Tie securely with kitchen twine: wrap around the sides and top, then repeat between the first wraps, and tie off. The result should resemble a neat roast.
13
Lightly brush the rolled turkey with peanut or grapeseed oil. Preheat the oven to 200°C (390°F).
14
Place the turkey in the hot oven to caramelize the exterior. After about 30–35 minutes, lower the oven to 180°C (350°F) to finish cooking through without over-browning.
15
Check doneness by inserting a small knife or placing your wrist near the center; it should feel hot. Let the meat rest before serving (the dish can be made ahead and reheated).
16
Deglaze the hot roasting pan with a splash of water, scraping up all the caramelized bits. Keep it simple—the rendered fat and natural juices create a delicious jus without additional stock or wine.
17
Remove the twine, slice the roulade, and plate. Serve with the pan jus alongside so guests can help themselves.
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