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| Easter Delights |
1 boneless turkey leg
For the Stuffing:
85g wild mushrooms, cleaned, dried and finely minced
45g baby spinach
1/2 tbsp thyme leaves, finely minced
20g mascarpone cheese, room temperature
1 quail egg yolk
15g bread crumbs
Kosher salt
Fresh ground pepper
- Sear mushrooms in oil until colored.
- Season with salt and pepper.
- Toss in the spinach and thyme and cook till spinach wilts.
- Drain on towels to remove excess oil.
- Finely chop the mixture and stir in the remaining ingredients.
- Chill for 1 hour.
To Assemble:
- Lay the leg skin side down.
- Spread the filling and season with salt and pepper.
- Roll up and tie with twine.
- Season the outside with more salt and pepper.
- Roast at 190 C for 30-40 mins or until the internal temperature reaches 165 F.
- Cover with foil and allow the meat to rest for 10 mins before slicing.
(Recipe from here)
