Stuffed Turkey Leg with Orange Whiskey Sauce

Remove skin and coarse tendons from the turkey legs, scrape the bone on the lower leg a tiny bit. Remove the bone from the upper leg. To increase the surface of the upper leg, score the thick meat parts a little bit and fold them apart. (The poultry dealer will do all this if you wish.) Flatten the upper leg with the flattening iron. Season the legs with salt and pepper, cover with plastic wrap and set aside.

For the stuffing, rinse the spinach well, blanch in salted water, rinse in iced water, drain, squeeze well and chop. Cut the toast into cubes and brown in the butter.

Cut the chicken liver into small pieces and fry briefly in the not too hot clarified butter. Add shallots and garlic and sauté until translucent. Stir in the spinach and season with marjoram leaves. Mix the bread cubes into the spinach. Finally, stir in the egg yolks for the binding. Season the filling with nutmeg, salt and white pepper.

Place the filling on the plated top legs. Fold the meat over it. Turn the drumsticks over to the other side, pressing the sides firmly until smooth. Now tie the legs together with spaghetti like a rolled roast. Season the outside of the drumsticks with salt and pepper as well.

Heat the clarified butter in a roasting pan, not too high. Sear the legs in it with the skin side at the beginning, turn them to the other side and also brown them.

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