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Some people cut the legs off the turkey and cook them separately to make sure the breast stays juicy. I like them on their own. Ask the butcher to bone the legs for you. If you do it yourself, slit all the way through the skin and flesh to bone, and scrape around bone with a small sharp knife. The bone will easily come out and you will be left with a flat piece of turkey.

Servings: 6


2 turkey legs, about 2 pounds (1 kilogram) each, boned

2 tablespoons olive oil

1 cup chopped onions

2 chicken or pork sausages, casing removed

1 teaspoon chopped garlic

3 cups baby spinach

1 tablespoon chopped fresh marjoram

½ cup chopped dried apricots

2 cups fresh breadcrumbs

One egg, beaten

Salt and freshly ground pepper

2 tablespoons butter, softened

2 tablespoons balsamic vinegar

1 teaspoon sugar

½ cup red wine

2 cups chicken stock

2 tablespoons port


Preheat oven to 400 F. Lay turkey legs flat on counter.

Heat oil in a skillet over medium-high heat. Add onions, sausage meat and garlic and sauté for 2 minutes or until onions have softened and pork is slightly coloured. Add spinach and sauté until wilted.

Remove from heat and stir in marjoram, apricots, breadcrumbs and beaten egg. Stuffing should hold together. Season with salt and pepper.

Divide stuffing in half and place in centre of legs. Roll up around stuffing and sew edges together or skewer with metal skewers. Brush with butter and season with salt and pepper. Place on a rack over a roasting pan and cook for 1 hour and 15 minutes or until juices are clear. Remove and place on carving board.

Pour fat out of roasting pan. Add balsamic vinegar, sugar and wine and bring to boil.

Reduce until slightly syrupy, about 3 minutes. Stir in stock and cook until reduced by half, about 5 minutes more. Add port and continue to cook until sauce is slightly thickened.

Cut legs into pieces and serve sauce separately.

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