David Robertson

Chef David Robertson serves up boneless roasted turkey leg with apple and chestnut stuffing and cranberry compote. (Shana Hugh/CBC)

Whether you're gearing up for Thanksgiving dinner, or looking for ways to re-invent your leftovers, chef David Robertson of Dirty Apron Cooking School has a recipe for you. ​

Boneless Roasted Stuffed Turkey Leg, Serves 12

Ingredients

  • Legs from 12-15 lb Turkey
  • 1 tbsp Smoked Paprika
  • 30 g Unsalted Butter
  • ½ recipe Chestnut Apple Stuffing (see recipe below)
  • Vegetable Oil
  • Salt & Pepper

Method

  • Preheat oven to 400 F/200 C.
  • To remove the turkey legs, hold the thigh and slide a boning knife along the inside of the thigh, against the breast. Continue to slide the knife down all the way to the joint, then pull the thigh away from the breast with your hands. When the round end of the thighbone is visible, cut through the joint to detach the thigh. Remove both legs.
  • Using a boning knife, bone both legs by running the knife along the side of the bone until the meat has been separated from the bone. Season the turkey legs with the smoked paprika, salt and pepper.
  • Place half of the cold chestnut stuffing down the middle of the leg meat and roll the leg meat over the stuffing. Use a piece of tin foil and rub some butter on to prevent sticking. Place the rolled turkey leg onto the piece of tin foil and tightly wrap it around the turkey leg. Repeat this process for both legs.
  • Put the foil wrapped legs in a roasting pan and cook at 400 F/200 C for 25 minutes. Remove the foil and cook for another 20 minutes. Strain off any juices for the gravy.


Chestnut & Apple Stuffing, Serves 8

Ingredients

  • 6 cups Brioche Bread, cut into ½ inch cubes, from a Pullman loaf; crust discarded
  • 100 g Unsalted Butter
  • 1 White Onion, finely diced
  • 2 Garlic Cloves
  • 2 Celery Sticks, ¼ inch dice
  • 4 sprigs Thyme, chopped
  • 4 sprigs Sage, chopped
  • 4 sprigs Italian Parsley, chopped
  • 2 Granny Smith Apples, peeled and cut into ½ inch dice
  • 3 cups Chestnuts, approx. 450 g peeled, roasted and halved
  • ¼ cup Chicken Stock
  • ¼ cup Heavy Cream
  • Salt & Pepper

Method

  • Allow brioche cubes to dry at room temperature for 8 to 24 hours.
  • Preheat oven to 400 F/200 C.
  • Melt butter in a 4-quart saucepot over medium heat, then sauté the onions, garlic, celery and chestnuts for about 3 minutes. Add the apples and brioche, cook for another 2 minutes then add the chicken stock, cream and all the herbs. Season with salt and pepper.
  • Note: If using the stuffing for the Stuffed Turkey Leg recipe, then do not bake the stuffing and allow to cool before using.
  • Otherwise, spread the stuffing into a shallow baking dish and bake uncovered until the top is golden brown (about 20 minutes)

Compote, makes 2 cups

Ingredients

  • 225 g Cranberries (fresh or frozen)
  • 1 Orange, zested and juiced
  • 1 Lemon, zested and juiced
  • ½ cup sugar
  • ¼ cup Dry Red Wine
  • 1 tbsp Fresh Thyme, chopped
  • 400 ml Water
  • 1 tbsp Cornstarch, mixed with 30 ml cold water

Method

  • Put all of the ingredients (excluding the cornstarch and thyme) into a pot and bring to a boil. Cook for about 5 minutes.
  • Dissolve the cornstarch into cold water and add to the hot compote, Reduce to low heat and stir constantly until the mixture thickens. Add the thyme at the very end.

Chef’s Suggestion: Prepare a day prior to serving to allow the cranberries to soak up all the flavour of the added ingredients.