Marcus Wareing's Turkey Crown, Sage, Onion and Sausage Stuffed Turkey Legs and Gravy
The star of the show- discover the recipe for turkey crown, stuffed turkey legs and of course, a pot of gravy to drizzle on top. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Stuffing:
For the Gravy:
Method
Step 1
Preheat the oven to 180°C fan.
Step 2
First prepare the stuffing for the turkey legs.
Step 3
Melt the butter in a medium frying pan, add the onions and cook until soft. Place the sausage meat in a large mixing bowl, and the garlic, cooked onion, and a generous pinch of salt and pepper. Mix in the sage.
Step 4
Lay the boned turkey legs on top of a chopping board, skin side up and rub the skin with salt and pepper. Turn it over and use a rolling pin bash to flatten them. Place a large piece of foil on your work surface and move the legs onto it. Make sure the legs have a 4cm overlap and place the stuffing on top. Smooth it out with a spoon, leaving a 3cm gap at the end you are going to roll towards. Next roll the leg up tightly in foil to make a large cracker shape parcel.
Step 5
Put the turkey crown in a large roasting tray, cover with olive oil and season with salt and pepper. Add the wrapped legs to the tray, transfer to the oven and roast for around 2.5 hours.
Step 6
Fry a little spoonful in the pan to check for seasoning, adding more salt if needed.
Step 7
When the turkey is golden, cover with foil and continue to baste and cook. Remove the foil of the rolled turkey breast, 20 mins before the end of the cooking time and roast until the skin is golden, and the juices are running clear.
Step 8
While the turkey is roasting, make the gravy. Heat another large roasting tray in the oven or on the hob. Add the vegetable oil and when it’s almost smoking add the turkey trimmings and winglets to sear. Season with salt and pepper. Add the banana shallots, garlic, rosemary, thyme and bay leaves and brown well for about 10-12 minutes, stirring frequently.
Step 9
Add the brandy to de-glaze the pan, flambé and reduce to a syrup. Pour in the white wine and tomato purée then cook out. Sprinkle in the plain flour and stir in. Cook for 1-2 minutes. Pour in 275ml of the chicken stock and bring to the boil. Keep adding the stock gradually, making sure to clean the base of the pan. Simmer for 20 minutes. Strain and push through a fine sieve into a large saucepan and simmer for another 10 minutes.
Step 10
Remove the turkey crown and rolled legs from the oven. Cover the crown with foil and allow to rest somewhere warm for 10-15 minutes. Unwrap the rolled legs and carve into thick slices. Remove the turkey breasts from the crown and carve into thick slices. Serve the gravy alongside.
