Gérard Bertrand presents: À table!
Episode 02 - Damien Schmitt

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

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