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.

Ingredients

1 Tbsp	Oil
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

Directions

1. 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.
2. 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.
3. 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.