Stuffed Turkey Top Leg in Basil Net

A great pasta dish for any occasion:

For the filling, clean the chanterelles, cut and blanch briefly. Clean the red bell pepper, remove the seeds, rinse and cut the flesh into small cubes. Peel the onion, season finely and fry in a little rapeseed oil. Mix the chanterelles, ham cubes, veal sausage meat, peppers and onions and season with salt, season with pepper and refine with chive rolls and parsley.

Clean, rinse and cut the root vegetables according to their type. Heat clarified butter and brown the vegetables on all sides. Remove the turkey top leg, rinse when cool, rub dry and season with iodized salt and ground pepper. Spread the pork net evenly, spread basil leaves evenly on it, place the turkey top leg on top and spread with the stuffing.

Roll the turkey top leg in the pork net and place it on the sautéed root vegetables with the closure facing down. Add bay leaves, juniper berries and a few peppercorns and sauté. Add beef broth and roast in the heated roasting tube at 180 °C for 10 to 15 min, then reduce the temperature to 160 °C and cook the dish for another 15 to 20 min. Baste with the gravy from time to time. Cut the turkey leg into slices and serve. Season the sauce and baste the leg with it.

Serve with egg noodles.

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