Turkey leg with tomato-basil stuffing

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the filling, peel and finely chop the onion and garlic. Wash the basil and dab dry. Put something aside for garnishing. Cut the rest into strips. Mix tomato paste with prepared ingredients. Wash the turkey leg and pat dry. Rub with salt and pepper.

2. 2

   Spread the tomato mixture on the meat. Roll up meat firmly and pin it with wooden skewers. Wrap them tightly with kitchen string. Cook meat on the grid in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/2 hours. Push the fat pan underneath. Clean, wash and roughly dice the soup vegetables. Put them on the fat pan. Gradually pour 1/2 litre of water over the roast. In the meantime clean, wash and halve the beans. Cook in boiling salted water for about 15 minutes. Swivel in hot fat before serving. Remove meat from the oven. Pour the roast stock through a sieve.

3. 3

   Gradually pour 1/2 litre of water over the roast. In the meantime clean, wash and halve the beans. Cook in boiling salted water for about 15 minutes. Swivel in hot fat before serving. Remove meat from the oven. Pour the roast stock through a sieve. Add cream and bring to the boil. Add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange roast with vegetables and some sauce on a plate. Serve garnished with basil. The rest of the sauce is extra. Potato cookies taste good with it

4. 4

   Add cream and bring to the boil. Add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange roast with vegetables and some sauce on a plate. Serve garnished with basil. The rest of the sauce is extra. Potato cookies taste good with it

5. 5

   Board: Wedgwood