Turkey leg ballotine

Serves 4 1 large turkey leg or thigh joint 6oz wild mushrooms or chestnut mushrooms 2-3 tbsp. olive oil 1 shallot, chopped finely 2 tbsp. dry white wine 2 large good quality sausages or 4oz premium sausage meat Sea salt and freshly ground black pepper

Slit the turkey leg lengthways and bone out taking care not to puncture the skin. Spread the meat flat on a board skin-side down. Chop the mushrooms finely and saut with the shallot in olive oil for about 5 minutes until softened. Season well then add the wine and cook for a minute. Cool. Peel the skin from the sausages and mix the meat with the mushrooms. Spread the mixture inside the boned turkey leg. Roll up firmly, season the skin side and wrap tightly in oiled foil. Chill overnight. To cook, place the foil parcel in a small roasting pan. Preheat the oven to 180c. Cook for 45 minutes then reduce the heat to 160c and continue cooking for another 45 minutes. Unwrap the foil for the last half hour to brown the skin. Allow to stand for 10 minutes before slicing thickly. Strain the juices into a small pan. Bubble up with a splash of wine and a tablespoon of crme frache for a simple gravy.
Copyright 2012 Gordon Ramsay Holdings Ltd.