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):
  • 250g of sausage meat
  • 1400g of turkey leg including 200g of stuffing
  • 300g Pork cracker
  • 90g of Chestnut
  • 1 bunch of Chives
  • 150g Butternut
  • 7g of Salt
  • 10g of Flour
  • 15g of Cream
  • 1 Egg
  • 1g Nutmeg
  • 2g Pepper
  • 150g of Milk
  • Oil
  • A few branches to perfume
  • 100g of breadcrumbs
  • Truffle
  • Wood of fennel and verbena
Lute Paste Ingredients
  • 150g Flour
  • 1 Egg
  • 10 cl of water
  • 1 pinch of Salt
  • Wood of fennel and verbena

Preparing the batter

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

Preparing the Turkey Leg
  1. Deboning the turkey leg
  2. Open the thigh flat and trim the edges to obtain a rectangular shape
  3. Reserve the trimmings for the stuffing
  4. Store the turkey leg in the refrigerator
  5. Soak the bread in the milk
  6. Chop the turkey throat, loin and trimmings with a mincer (if you opt for sausage meat, cut the turkey trimmings into small pieces)
  7. Make small cubes of chestnut and butternut
  8. Mix the stuffing with the salt, pepper, cream, egg, chopped chives, flour, nutmeg, bread, chestnuts and butternut squash
  9. Salt the thigh and place the stuffing on the meat side
  10. Roll up the leg and enclose it in the pork caul
  11. Put 2 tablespoons of oil and 20cl of water in a casserole
  12. Place the thigh in the casserole on a bed of fennel and verbena wood and close the lid
  13. Close the casserole dish with the batter
  14. Put in the oven at 130°C for 3 hours

Buy Château de Villemajou Grand Vin Rouge 2018

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