Turkey Leg With Spinach

Preparation:

Preparation: Skin and bone the thigh. Open it like a booklet and beat it to flatten it a bit. Wet the breadcrumbs in the white wine. Boil the spinach, drain, squeeze, chop. In a pan, melt half the butter, add the chopped onion and garlic, the squeezed breadcrumbs, mix. Add the spinach and a pinch of marjoram. Add salt and pepper, let it flavor and remove from the heat. Mix everything with the beaten egg. Spread this filling on the thigh, then roll it up. Tie it up with a few turns of white kitchen string and put it in a pan with the remaining butter. Bake in the oven at 180 degrees for about 50 minutes. Remove the roll from the container, let it rest for 10 minutes. Meanwhile, deglaze the cooking juices with a spoonful of wine and one spoonful of hot water. Heat over low heat, pour into gravy boat and serve with the turkey cut into regular slices. Accompanying wines: Colli Di Conegliano Rosso DOC, Colli Dell'Etruria Centrale Rosso DOC, Castel San Lorenzo Rosso DOC.