Turkey thighs stuffed with bacon, prunes and fennel then slowly braised in apple verjus. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 2 large turkey thighs, de-boned and tendons removed
- 6 slices streaky bacon, diced into cubes
- 12 prunes, roughly chopped
- 6 slices of bread, blended to crumbs
- 2 tbsp thyme, chopped
- 1 large white onion, diced
- 12-15 chestnuts, roughly chopped
- 1 egg yolk, beaten
- 450 ml15¾ fl oz apple verjus
- Celery, chopped
- Peppers, chopped
- Fennel, chopped
Method: How to make Braised stuffed turkey thighs
In a pan, gently fry the bacon, white onion, sliced peppers celery and fennel. Cool until soft then remove from the pan and set aside.
Meanwhile, in a bowl mix together the chopped prunes, breadcrumbs, thyme and chestnuts. Bind together with the beaten egg yolk.
Remove the vegetables and bacon from the pan and leave to one side.
Take the turkey thighs (all bones and tendons removed) and stuff with the breadcrumb mixture, holding the thigh together using kebab skewers or you can tie them with butcher's string.
To braise the turkey thighs, place in an oven-proof dish (with a lid) over a low heat.
Pour over the verjus and allow to cook for 60-90 minutes, turning regularly.
For the remaining 10 minutes, add the bacon and vegetables to the pan to finish cooking.
