This sumptuous dish is an innovative way of preparing turkey thighs that guarantees a juicy, flavourful finish.
A stunning centrepiece to your Christmas feast or a crowd-pleasing accompaniment to a boxing day meal it is sure to go down a treat.
Should you not feel confident about de-boning the thighs at home, simply ask for the bones to be removed at our butchers counters in London and the Cotswolds.
METHODDIFFICULTY: Medium 2 HRS
Begin by preparing your stuffing. Simply combine the sausage meat, semi-dried cranberries, thyme and seasoning in a bowl.
Remove the turkey legs from the crown in the same way as you would a chicken leg. Lay skin side down and remove the bone from the meat. To do so, feel for the bone with the tip of the knife and cut until the bone is visible before cutting around it and loosening it from the surrounding meat. Remove any additional tendons, being sure to keep the underside of the leg intact if you can.
For the full recipe, please download our free recipe eBook for winter and the festive season below.