It's easiest to ask the butcher to bone out the legs for you, but if you want to do it yourself, slit all the way through the skin and flesh to the bone, and scrape around the bone with a small sharp knife. The bone will easily come out and you will be left with a flat piece of turkey. You can also use a boned turkey breast with the skin on.
Serve with Brussels sprouts, roasted carrots and parsnips and mashed potatoes.
2 turkey legs, about 2½ pounds each, boned
2 tablespoons olive oil
3 leeks, chopped white and light green part only
1 teaspoon chopped garlic
3 cups baby spinach
1 tablespoon chopped fresh marjoram
½ cup chopped prunes
2 cups fresh bread crumbs
½ cup chicken stock
¼ cup orange juice
Salt and freshly ground pepper
2 tablespoons soft butter
2 tablespoons balsamic vinegar
1 teaspoon sugar
½ cup red wine
2 cups chicken stock
¼ cup port
Preheat oven to 400 F. Lay turkey legs flat on a counter.
Heat oil in skillet on medium-high heat. Add leeks and garlic and sauté for 2 minutes or until leeks have softened. Add spinach and sauté until wilted.
Remove skillet from heat and stir in marjoram, prunes, bread crumbs and ½ cup stock and orange juice. Stuffing should hold together. Season with salt and pepper.
Divide stuffing in half and place down centre of legs. Roll legs up around stuffing and sew edges together or skewer with metal skewers. Brush with butter and season with salt and pepper. Place on rack over roasting pan and roast for one hour or until juices are clear. Remove from oven and place on carving board.
Pour fat out of roasting pan. Add balsamic vinegar, sugar and wine to pan and bring to boil. Reduce until slightly syrupy. Stir in stock and cook until reduced by half. Add port and continue to cook until sauce is slightly thickened.
Cut legs into slices and serve sauce separately.