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Puerto Rico Stuffed Turkey Legs  HT  MC  Sth American 70mins plus Marinating


Serves    4      Hot    Poultry   Pork   Main Course  Dairy Free   Eggless   South America



   4 Turkey Legs

   240ml/8fl.oz. Olive Oil

   2 Green Capsicum (sweet peppers)

   1 Large Onion

   Salt and Black Pepper

   1 teasp Dried Oregano

   2 tbsp White Vinegar

   4 slices Streaky Bacon

   2 tbsp Teriyaki Sauce




1. Make lots of deep, vertical slits in the turkey legs, about 2.5cm/1 inch long and place in a shallow dish.

2. In a small bowl, mix together the olive oil, salt, pepper, teriyaki sauce, vinegar and oregano. Pour this mixture over the turkey legs and marinate for 4 to 8 hours.

3. Cut onion, green pepper and bacon into small squares no larger that 2.5cm/1 inch. 

4. Remove the turkey legs from the dish, reserving the marinade, and stuff each slit with a piece of pepper, onion and bacon.

5. Heat the reserved marinade in a large frying pan until very hot. Add the stuffed turkey legs and brown on all sides.

6. Reduce the heat to low, cover and cook for 45 minutes or until meat starts to separate from the bone, adding a little water to the pan if necessary to prevent sticking. Serve hot.

This is great at Christmas or Easter as an alternative to a whole roast turkey.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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