Boned, stuffed turkey leg.. & stuffing

INGREDIENTS FOR STUFFING:

2 onions, thinly chopped

1tbsp mincemeat

100g apricots Handful sage Fresh thyme 1/4tsp cumin seeds

1/4tsp fennel seeds

1tsp cracked black pepper

1/4tsp smoked paprika

600g minced turkey

100g breadcrumbs

METHOD:

Simply mix all the ingredients together.

METHOD FOR STUFFED TURKEY LEG:

1 Cut the turkey leg away from the body and once removed, cut meat from the bone. Take as much meat as you can so it can be stuffed.

2 Sprinkle smoked paprika and black pepper on a piece of cling film, add a bay leaf and some fresh thyme, place the skin side of the turkey down on the herbs.

3 Sprinkle the meat with cumin, coriander and fennel seeds, black pepper and more fresh damp thyme, before stuffing with your choice of filling.

4 Stuff it with anything from sausage meat to cranberries or just roll it up as it is and poach.

5 Using the cling film as an aid, wrap the leg tightly into a sausage shape and tie each end of the cling film.

6 Prick a small hole as a valve into the cling film and place in a pan of water.

7 Bring to the boil for ten minutes and cook for one hour.

8 Remove from the hob. Once the poaching liquid has cooled, put the poached turkey leg still in the liquid in the fridge, or cover it and leave it outside in the cold.

9 The poaching liquid will compress it overnight so when you cut it, it will be perfect. On Christmas morning, remove cling film and drain.

10 Add to the oven in the final cooking stages to warm it up and caramelise it for 20 minutes.