Stuffed turkey legs

Method

1. To make the stuffing, fry the shallot in the butter in a large sauté pan over a medium heat, until lightly coloured. Add the mushrooms and fry until softened. Season, then add the bacon and fry until golden. Set aside to cool.
2. Put the chicken in a food processor and purée. Add 1 tbsp egg and the cream and whizz again. Put in a bowl, fold in the tarragon, spinach and mushroom mixture, and season.
3. Lay the boned turkey legs between layers of cling film and, using a rolling pin, bash out a little to flatten evenly. Spoon in the stuffing and reshape into a turkey leg, making sure the skin covers the meat. Tie with butcher’s string to secure.
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4. Preheat the oven to 190°C/fan170°C/ gas 5. Heat a large frying pan, add a glug of oil, then add the turkey and cook to colour on all sides. Transfer to a rack in a roasting tin and season.
5. Roast for 1¼ hours. Insert a skewer into the middle of a leg – if the juices run clear, it’s cooked. Serve with mashed potato, Brussels sprouts and roasted parsnips.