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the goods 2 large turkey drumsticks 12 thin slices prosciutto 2 full garlic bulbs 4-6 ripe figs 10 juniper berries salt and pepper balsamic vinegar olive oil active time: 20 minutes total time: 3 1/2 hrs you will need:
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Henry's treasure; turkey drumsticks stuffed with figs, prosciutto and juniper Think of these as flash trash, kinda like good King Henry VIII himself. I can't think of a cheaper meat to buy than turkey legs; most supermarkets are practically giving them away. Being somewhat partial to darker flesh, I picked these up thinking, 'there must be something interesting that I can do with them...' The oven was on for a slow roasted pork and I was trying to work my way through a mountain of fresh figs. So simple: Pre-Heat the oven to 425f / 220c Chop the top off the figs and then chop them into 1/4 inch cubes. Chop 4-5 slices of prosciutto quite finely Crush about 8-10 juniper berries and a tqaspoon of black peppercorns into a coarse powder Mix everything together, add a pinch of salt and 1-2 teaspoons of balsamic vinegar. Carefully work your fingers under the turkey skin to create a pocket for the stuffing. Stuff half of the fig mix into one turkey leg and the rest into the other. Lay 2-3 sheets of prosciutto out so they are overlapping slightly to create a 'blanket'. Wrap one turkey leg with the prosciutto. Repeat with remaining prosciutto and turkey leg. Chop the top off 2 full heads of garlic and place the turkey legs and garlic into the baking dish. Splash a little olive oil over everything and wrap the bony ends of the legs in a little foil so that the bones don't burn. Cook at 425f for 10 mins, then lower the heat to 300f / 150c and cook for 3hrs. You can baste the legs with pan juices a couple of times through the cooking. These would be great with a creamy bowl of porcini polenta and some broccoli rape.
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