Stuffed turkey drumsticks
Serve these with a delicious gravy made with pan juices, chicken stock, a little red currant jelly, a splash of red wine and salt and pepper. Thicken with flour.
- Preheat oven to 180C. Heat oil in a frying pan and gently cook finely chopped onion, garlic and bacon until onion is tender. Place sage, parsley, and onion mixture in a bowl with the breadcrumbs. Pour in melted butter and mix well.
- Gently ease the skin away from the flesh at the top of the drumsticks and push in stuffing, then pull the skin back over the stuffing.
- Place drumsticks in a roasting dish with chicken stock, cover and cook for 1 hour. For the last 10 minutes of cooking, remove the cover and allow the drumsticks to colour.