Stuffed Turkey Leg With Chestnuts With Potato Foam
Recipe second for 4 people based on Turkey with tomato - cooking method oven.
Preparation:
Preparation: Salt and pepper the inside of the leg and make a large roll with minced garlic and rosemary inside, the chestnuts and the bacon cut into small pieces. Wrap it tightly in parchment paper and tie it like candy on the sides. Sprinkle with oil and put in the oven at 180 degrees for 50 minutes. The turkey bones are used for the cooking liquid: toast them with 2 tablespoons of oil, add the preserve and then the coarsely chopped carrot, celery and shallot. Deglaze with the red wine, let it evaporate and add 1 tablespoon of flour. Add 50 cl of hot water and cook over low heat until everything is reduced to a sauce. Add salt and pass through a sieve. Boil the potatoes, pass them through a potato masher and season with salt, pepper, melted butter, Parmesan, walnut kernels and finely chopped chives. Serve on a plate with the sliced turkey and garnish with dollops of mashed potato mousse. Pour the cooking liquid emulsified with the olive oil over everything.
Ingredients:
Ingredients: 1 large deboned turkey leg flattened with a meat tenderizer - 2 garlic cloves - chopped rosemary - 100 g diced pork belly - 150 g already boiled chestnuts - 600 g white potatoes - 50 g melted butter - 50 g kernels of Chopped Walnut - Chives - 50 G Grated Parmesan Cheese - Olive Oil - Salt - Pepper - For the cooking stock: - Olive Oil - A Little Flour - 1 Spoon Canned Tomato - 1 Carrot - 1 Celery Stick - 2 Shallots - 1 Clove Garlic - 1 Glass of Red Wine
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