Name: Turkey Leg Stuffed with Pretzels with White Pepper Cream Sauce and Savoy Cabbage Vegetables
Total time: 45 min

Remove the skin and tendons from the turkey legs, scrape the bone on the lower leg a little bit. Remove the bone from the upper leg. To increase the surface area of the upper leg, score the thick pieces of meat a tiny bit and fold them apart. Thinly pound out the top leg with a plating iron and season with salt and pepper.

Cut the pretzel into small cubes. Heat the milk in a saucepan, pour over the pretzel, cover and let sit for 20 minutes. Melt the butter in a frying pan. Dice the shallots, chop the garlic and sauté both until translucent. Season the egg, shallots, garlic, chopped parsley and the finely diced plums, add to the pretzel mixture form and knead well together. pull everything together a little.

Place the filling on the plated top legs and fold the meat over them. Turn the legs over to the other side, pressing the sides firmly until smooth. Then tie the legs together with spaghetti like a rolled roast and season the outside with salt and pepper as well. Heat the clarified butter in a roasting pan, not too high, and brown the drumsticks well on all sides. Add the sugar, lightly caramelize, extinguish with whiskey and fill up with orange juice and chicken stock. Cook the legs in a heated oven at 160 °C for about 1.5 hours. Baste the drumsticks a few times with the roast stock. Remove the drumsticks from the roasting pan, wrap with aluminum foil.

Turkey Leg Stuffed with Pretzels with White Pepper Cream Sauce and Savoy Cabbage Vegetables

Ingredients:

Filling:

Roast stock:

White pepper cream sauce:

Savoy cabbage:

Instructions:

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