Stuffed Turkey Top Leg with Pepper Cream Sauce

1. rinse and dry the turkey leg. Place skin side down on flat surface. Cover meat with plastic wrap and pound as tenderly as possible with a stick pan. Remove plastic wrap, cover meat and set aside to cool.

For the filling, cut pretzels into cubes. Heat milk and pour over. Cover and let stand for 20 minutes. Peel shallot and garlic, dice very finely. Rinse parsley and dry. Pluck off leaves and chop finely. Finely dice apricots.

Sauté shallot and garlic in hot butter until soft and a little cool. Add to pretzel mixture. Add egg, parsley and apricots. Season with salt and pepper and knead well.

4. put turkey meat with skin side on the surface.

Season with salt and pepper. Spread stuffing evenly on top. Gently fold everything together and tie with spaghetti like a rolled roast. Rub the outside with salt and pepper. Preheat oven to 160 °C.

Heat clarified butter in a roasting pan and sear the meat thoroughly on all sides. Remove, pour off all but a small amount of fat. Add sugar to the roasting pan, let it melt and caramelize slightly. Extinguish with whiskey. Add orange juice and chicken stock. 6.

Add meat repeatedly, cook for about 11/2 hours on the 2nd rack from the bottom.

Cook on second rack from the bottom, basting frequently with meat juices. Cook cabbage (following recipe). Pepper for the sauce in a fourth

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