Creamy Filled Turkey Thigh
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg turkey leg (thighs)
- 4 cl calvados
- 2 tablespoon olive oil
- 2 cloves garlic)
- 4 tablespoon herbs, freshly chopped (basil, thyme, parsley, etc.)
- 300 g cream cheese with herbs
- Salt and pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- Mix the calvados with the olive oil, crushed garlic, pepper and the herbs, rub the thigh of turkey with it and leave to marinate in the refrigerator for at least 2 hours (1/2 day is better).
- Pre-heat the oven to 220 degrees Celsius. Carefully cut into the turkey thigh to make a large pocket with a small opening. Pour in the cream cheese with a spoon, close the opening with roulade needles or toothpicks or sew up with kitchen thread.
- Salt the leg and place with the skin side down in a coated, oven-safe pan. Carefully fry on both sides.
- Then put it covered in the oven for at least 1.5 hours, depending on the thickness of the leg, let it cook more and finish cooking. In between add a little water and turn it back and forth. Carefully skim the fat from the sauce before serving.
- The cream cheese partially runs out and leaves a creamy, spicy sauce that does not have to be thickened.
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