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.
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed and finely chopped|
|2||Bacon rashers, chopped|
|1 Tbsp||Sage leaf, chopped|
|¼ cup||Fresh parsley, chopped|
|1 cup||Breadcrumbs, fresh|
|25 g||Butter, melted|
|6||Turkey drumsticks (Main)|
|1 ½ cups||Chicken stock|
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- 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.