Gérard bertrand presents: à table!
episode 02 - damien schmitt

Wine and Food series: renowned chefs showcase Gérard Bertrand wines

Follow the recipe : Christmas Turkey Leg stuffed with chestnuts and butternut squash

Ingredients (serves 6):

Ingredients for the luting paste

Preparation of the luting paste

For the luting paste, mix 150g of flour, 1 egg, 10 cl of water and a pinch of salt, then mix together.

Preparation of the Turkey Leg

Debone the turkey leg
Open the leg out flat and trim the edges to obtain a rectangular shape
Set aside the trimmings for the stuffing
Refrigerate the turkey leg
Soak the bread in the milk
Mince the throat, neck and turkey trimmings through a mincer (if you opt for sausage meat, cut the turkey trimmings into small pieces)
Cut the chestnuts and butternut squash into small cubes
Mix the stuffing with the salt, pepper, cream, egg, finely chopped chives, flour, nutmeg, bread, chestnuts and butternut squash
Season the leg with salt and place the stuffing on the flesh side
Roll the leg and wrap it in the pork caul fat
Put 2 tablespoons of oil and 20cl of water in a casserole dish
Place the leg in the casserole dish on a bed of fennel and verbena wood and close the lid
Seal the casserole dish with the luting paste
Place in the oven at 130°C for 3 hours