Braised Turkey Legs With Wild Mushroom Stuffing Recipes

OVEN-BAKED MUSHROOM STUFFING

Steps:

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

WILD MUSHROOM STUFFING

Steps:

• Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
• Preheat oven to 325*. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
• Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
• To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
• To bake all stuffing in pan: Preheat oven to 325*. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake unil top is crisp, about 15 minutes.

BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING

Steps:

• First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
• Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
• Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
• Preheat oven to 350 degrees.
• Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
• Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
• Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
• Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
• Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
• Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
• Slice the turkey into half-inch portions and serve with sauce.