Head chef Sam Edwards
Made By Bob
Unit 6, The Cornhall, 26 Market Pl, Cirencester,
01285 641818
Turkey with dried cranberries, chestnuts, sage and parsley is a tasty starter getting us in the festive mood
(serves 8)
Ingedients:
2 Turkey legs
A few sprigs of Rosemary
Five cloves of garlic
Olive oil
Seasoning
Small handful of dried cranberries hydrated in warm water Small handful of pre-roasted chestnuts Sprig of sage
Small bunch of parsley chicken stock
Method:
In a small roasting tray season two turkey legs and cover in olive oil.
Crush garlic cloves; throw onto the turkey legs with the sprigs of rosemary. Add a cup and a half of water to keep the legs moist while cooking.
Tightly foil the tray and place into a pre-heated oven at 150C.
In the meantime rehydrate your cranberries, chop them up with the chestnuts and parsley.
After two hours of slow cooking for the legs, check that they are done. Do this by seeing if the thigh will come away from the bone. If not, then leave in for a further 30 mins.
Once cooked and cool enough to handle, shred down the meat with a fork and add the cranberry mixture. If not moist enough to mould, add some chicken stock.
Your turkey leg accompaniment is now ready.
This mixture could be used in terrine moulds to become a starter or simply have warm with the turkey dinner.
TIP: Keep all of the trays roasting juices to add into the mixture after to keep it moist. For an extra touch add a little sesame oil once cooked.
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