Turkey leg with mustard-onion filling on kale

Name: Turkey leg with mustard-onion filling on kale
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1100 g); 1 kg Kale; 7-10 Tbsp Salt; 3 (approx. 300 g) Onions; 2 TABLESPOONS Lard; 3/8 l Meat broth (instant); 1 large mealy boiled potato; 150 g streaky smoked bacon; 1 bunch of parsley; 4 discs Toast; 40 g sweet mustard; 7-10 Tbsp Pepper; 800 g very small potatoes (triplets); 30 g Butter or margarine; 2 TABLESPOONS Sugar beet syrup; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1100 g)
1 kg Kale
7-10 Tbsp Salt
3 (approx. 300 g) Onions
2 TABLESPOONS Lard
3/8 l Meat broth (instant)
1 large mealy boiled potato
150 g streaky smoked bacon
1 bunch of parsley
4 discs Toast
40 g sweet mustard
7-10 Tbsp Pepper
800 g very small potatoes (triplets)
30 g Butter or margarine
2 TABLESPOONS Sugar beet syrup
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey leg, dab dry and remove the bone. Strip kale leaves from the ribs and wash. Bring two to three litres of salted water to the boil, add the kale and cook for ten minutes.
2
Drain, drain well and squeeze out. Coarsely chop the kale. Peel and finely chop the onions. Melt the lard in a large pot and fry 3/4 of the onions in it. Add kale, pour in some of the broth.
3
Wash, peel and coarsely grate the large potatoes and add them to the kale. Remove the bacon from the rind and cut into strips. Add the turkey bone and bacon rind to the kale.
4
Braise cabbage at low heat in a closed pot for 1/2 hour. Cut and open the turkey leg from the released place to the left and right. Wash parsley, dab dry and chop finely.
5
Cut the rind off the toast. Crumble the bread finely. Mix remaining onions, parsley and grated bread. Salt the inside of the leg and spread with mustard. Spread the toasted bread and onion mixture over it and press it on.
6
Roll up the meat, pin it with wooden skewers and tie it with kitchen twine. Season meat with salt and pepper, place in a roaster, pour 1/2 cup of water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
7
In the meantime add bacon strips to the kale. Stew the cabbage for another 60 minutes. Little by little add the remaining stock. Season kale with salt and pepper. Cook small potatoes in boiling salted water for 15 minutes.
8
Drain, rinse under cold water and peel. Melt the fat and stir in the beet syrup. Swirl potatoes in it and add to the turkey leg 30 minutes before the end of the cooking time. Cut the turkey leg open and serve with kale and potatoes.