Stuffed turkey leg with spinach vegetables

Name: Stuffed turkey leg with spinach vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1,2 kg); 3 medium-sized onions; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS grainy mustard; 2 TABLESPOONS Honey; 1/4 l Tomato juice; 1 1/2 TSP. Vegetable broth (instant); 7-10 Tbsp Sambal Oelek; 500 g leaf spinach; 2 Tomatoes; 1 can(s) (425 ml; 250 g trimmed weight) Italian white beans; 20 g Butter or margarine; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley and chilli; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1,2 kg)
3 medium-sized onions
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS grainy mustard
2 TABLESPOONS Honey
1/4 l Tomato juice
1 1/2 TSP. Vegetable broth (instant)
7-10 Tbsp Sambal Oelek
500 g leaf spinach
2 Tomatoes
1 can(s) (425 ml; 250 g trimmed weight) Italian white beans
20 g Butter or margarine
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley and chilli
7-10 Tbsp Kitchen yarn

Directions

1
Remove the bone from the club. Wash the meat and dab dry. Peel onions and garlic. Dice 2 onions and 1 garlic clove very finely. Unfold the meat and season with salt and pepper. Put 2/3 of the onion-garlic mixture in the middle. Wrap with kitchen string to a tight roll.
2
Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. Mix the remaining onion-garlic mixture, mustard and honey and spread it on the meat approx. 15 minutes before the end of the frying time. Mix tomato juice, 1/4 litre water, 1 teaspoon broth and 1/2 teaspoon Sambal Oelek and add to the turkey roast for the last 5 minutes. In the meantime, wash spinach thoroughly, sort and drain well. Finely dice remaining onions and garlic. Clean, wash and slice the tomatoes and remove the seeds. Pour beans onto a sieve, rinse cold and drain. Heat the fat in a large pot. Stir in 1/2 teaspoon instant vegetable stock. Steam spinach covered in it and let it collapse. Add the beans and tomato wedges and heat up as well. Season with pepper.
3
Pour beans onto a sieve, rinse cold and drain. Heat the fat in a large pot. Stir in 1/2 teaspoon instant vegetable stock. Steam spinach covered in it and let it collapse. Add the beans and tomato wedges and heat up as well. Season with pepper. Take out the meat. Keep vegetables and meat warm. Pour stock through a sieve into a small pot and bring to the boil. Thicken with sauce thickener and season to taste with a little salt and Sambal Oelek. Arrange the roast with the vegetables on a preheated plate. Garnish with parsley and chilli as desired. Add sauce extra
4
Take out the meat. Keep vegetables and meat warm. Pour stock through a sieve into a small pot and bring to the boil. Thicken with sauce thickener and season to taste with a little salt and Sambal Oelek. Arrange the roast with the vegetables on a preheated plate. Garnish with parsley and chilli as desired. Add sauce extra