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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:

  • baking pan

 

 

 

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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