Spinach turkey leg
Instructions
Skinned and deboned thigh.
Open it-ladders and beat her to flatten it out a bit.
Soak the breadcrumbs in the white wine.
Cook spinach, drain them, strizzateli, mince.
In a pan melt half butter, add chopped onion and garlic, breadcrumbs squeezed, shuffled.
Add the spinach and a pinch of Marjoram.
Add salt, pepper, seasoning and withdrawn from the fire.
Mix everything with the beaten egg.
Spread the stuffing on the thigh, then roll it up.
Stop it with a few rounds of white kitchen Twine and place it in a roasting pan with the remaining butter.
Bake in oven at 180 degrees for about 50 minutes.
Remove the roll from the bowl, let it rest for 10 minutes.
Meanwhile, Deglaze the cooking with a spoon of wine and a hot water.
Heat over low heat, pour into gravy boat and serve with the Turkey cut regular slices.
The accompanying wine: Colli Di Conegliano Rosso Colli Dell'Etruria Centrale DOC Rosso DOC Castel San Lorenzo Rosso DOC.
Ingredients and dosing for 4 persons
- 1 turkey leg (900 g)
- 250 g of spinach
- 50 g of butter
- Breadcrumbs
- 1 glass dry white wine
- 1 egg
- Onion
- Garlic
- 1 pinch of marjoram
- Salt
- Pepper