Stuffed Turkey Thigh With Crispy Potatoes And Red Cabbage

1. 1

   Preheat the oven to 400u00b0F. Mix the walnuts, breadcrumbs, oregano, parsley, and egg together and season. Lay the turkey flat and season then place the walnut mixture along an edge and roll up tightly. Secure using wooden skewers.

2. 2

   Drizzle a little oil over a roasting pan then place the turkey, celeriac, carrots and leek in the pan. Roast for 1 hour- 1 hour 10 mins. Deglaze the pan with 1 cup stock after 30 mins.

3. 3

   For the cabbage, peel the oranges and remove the pith. Use a knife to remove the orange segments then squeeze the juice from the membranes. Meanwhile, bring the remaining 2 cups stock to a boil.

4. 4

   Place the sugar in a saucepan and leave to caramelize for 1-2 mins, until golden. Deglaze the pan with 1 cup boiling water and the orange juice. Add the red cabbage, vinegar and star anise to the pan and season. Cover and simmer for 40-45 mins. Fold the orange segments into the red cabbage.

5. 5

   For the potatoes, heat oil in a wide frying pan, add the potatoes and saute for 12-15 mins until golden and cooked through.

6. 6

   Remove the turkey from the pan and leave to rest for 5-10 mins. Deglaze the pan with 2 cups stock, then pour the pan juices through a sieve into a saucepan. Mix the cornstarch with 2 tbsp water until smooth then mix into the gravy. Simmer, stirring, until the gravy thickens. Slice the turkey then divide between 4 plates. Add the potatoes and cabbage to each plates and drizzle with gravy. Serve.

* Per serving · 4 servings · Values may vary.