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

Wine and Food series: renowned chefs sublimate Gérard Bertrand wines

Follow the recipe Christmas turkey leg stuffed with chestnuts and butternut

Ingredients (for 6 servings):

Luter paste ingredients

Preparing the luter dough

For the luter dough, mix 150g flour, 1 egg, 10cl water and a pinch of salt.

Preparing the Turkey Leg

Boning the turkey leg
Open the thigh flat and trim the edges to obtain a rectangular shape.
Reserve the trimmings for the stuffing
Refrigerate the turkey leg.
Soak bread in milk
Chop turkey throat, loin and trimmings (if using sausage meat, cut turkey trimmings into small pieces).
Make small cubes of chestnut and butternut
Mix the stuffing with the salt, pepper, cream, egg, chopped chives, flour, nutmeg, bread, chestnuts and butternut squash.
Salt the thigh and place the stuffing on the flesh side.
Roll up the leg and enclose it in the pork caul
Place 2 tablespoons of oil and 20cl of water in a casserole dish.
Place the leg in the casserole on a bed of fennel and verbena and close the lid.
Close the casserole with the luter paste
Bake at 130°C for 3 hours