Stuffed Turkey Drumstick with Bacon Brussels Sprouts and Potato …

Remove the bones from the turkey lower legs. Score Brussels sprouts crosswise on stem, blanch to the point in light salted water, drain and drain when cool, cut in half.

Cut smoked bacon into fine cubes. Clean leek, peel garlic, onion, carrots, finely dice all together. Roughly chop rosemary needles, chop cress.

Spread sausage meat in a suitable bowl, mix with garlic, leek, carrots, a little onion and rosemary, season with a little salt and pepper. Put the turkey leg on top, spread the sausage meat mixture, roll it up, make a cross bundle with twine.

Heat frying pan with rapeseed oil, sear turkey roll on all sides, add juniper, bay leaf, peppercorns, cloves, rosemary, pour in brown base stock, cook in stove at 170 to 180 degrees for about 25 minutes, then remove string. Cut the roll in half and drain the sauce.

Sauté onions in hot rapeseed oil until translucent, add bacon and cook briefly. Add Brussels sprouts, sauté and season with pepper and nutmeg. Fry potato noodles in hot clarified butter until golden brown.

Serve:

Pour sauce onto plate as a mirror, place turkey rolls on top. Add Brussels sprouts and potato noodles and garnish with cress.

573 Kcal – 32 g fat – 39 g egg white – 31 g carbohydrates – 2, 5 bread units : O-Title : Stuffed turkey drumstick with bacon Brussels sprouts and : > potato noodles

Our tip: Use bacon with a subtle, smoky

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