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Turkey Leg Roulade

Turkey Leg Roulade with Pancetta and Sage

Author Valerie Lugonja via Larissa Prouse and Oct 2012 House and Home Mag


Ingredients for Filling:

  • 3 tablespoons vegetable oil
  • 1 onion finely chopped
  • 1 garlic clove minced
  • 2 tablespoons finely chopped sage
  • 12 ounces ground turkey
  • 3 ounces pancetta finely cubed
  • 2 tablespoons dried breadcrumbs I used baby rice rusks
  • pinch of nutmeg
  • salt and pepper to taste
  • 2 turkey legs 2 pounds each, deboned
  • 2 fresh sage sprigs
  • 3 small onions halved


Instructions for the Filling

  1. In small frying pan, heat 1 tablespoon oil over medium heat; add onion and cook, stirring for 5 minutes
  2. Add garlic and sage; cook 1 minute
  3. Remove from heat; cool
  4. In medium bowl, combine onion mixture, ground turkey, pancetta, breadcrumbs, and nutmeg; season lightly with salt and pepper; mix thoroughly
  5. Season boneless legs with salt and pepper; lay on working surface skin side down to form rectangles
  6. Working lengthwise, divide stuffing evenly down middles
  7. Roll to form two 3x10 inch roasts; tie with butcher twine (stuffing will be visible down centre of each)
  8. Preheat oven to 400; in large non-stick frying pan, heat remaining 2 tablespoons oil over medium high heat
  9. Brown roulades until golden on all sides (about 12 minutes; mine took 6 minutes)
  10. Transfer to roasting pan seam side down; add sage and halved onions decoratively
  11. Roast until instant read thermometer inserted in middle reads 165F (45 to 55 minutes)
  12. Rest 20 minutes; remove strings and slice thickly