*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Boy were these good! I pulled the skin back before I made the slits - then pulled it back over after they were stuffed. Awesome blend of flavors. Definitely worth the time. Beaufiful once browned too. For an inexpensive meal it's definitely something you wouldn't be afraid to serve to guests. Thank you! What a great tribute to "Dad" to share.
The previous reviewer states that they followed the recipe "exactly" and the meat was dry and chewy. If you follow the recipe exactly if the meat is getting dry while cooking you do what the recipe says and add some water and turn the burner down. Previous reviewers suggesting slow cookers or simmering in a liquid also have good ideas if you are worried about dry tough meat.
I tried this recipe as directed to the T. I enjoyed the smoky tender result of the meat. However the unnecessary amount of salt and oil the recipe calls for made me ill. Simply skip it. There s no need to "stuff" the legs either. Just poke them all around (or create slits) and the seasoning will penetrate them. Brown them in oil with a few drops of teriyaki. Put them in a pot. Add a can of Tomato Paste a can of Tomato Sauce then the bacon onion and peppers. Also instead of simply using Oregano and Pepper the following seasonings result in a wonderful flavor: Cilantro Garlic Bay Leaves Cumin Coriander and/or an Italian Seasoning mix (consisting of: Marjoram Thyme Rosemary Savory Sage Oregano and Basil.) Also give it a splash of White Cooking Wine and Bitter Orange. Have it all simmer together for the approx. cooking time of 1 hrs.
The flavor was really good. The recipe however did not say where to marinate. (My refrigerator solidified the olive oil.) It should also have said approximately how many slits to make per leg. I had too many left over onions/peppers/ and bacon pieces. It did not say what to do with thoset. The cooking time indicated was about half of what I needed (1 hr 20 minutes) until the juices ran clear. But it was worth the work and my husband liked the results.
We eat a lot of turkey and I wanted a new recipe. This was a nice change of flavor! If you check my other recipe reviews I am always one for simplifying whenever possible and needless to say I did so here. I seasoned my (three) legs with S P and oregano. Then wrapped two pieces of bacon around each leg and fried it in a pan just like you would regular bacon. Turning carefully so the bacon doesn't fall off. Then I placed the legs in the crockpot. Poured 1Tb. of Hoisin sauce over each leg and cooked on low for 6-8 hours. It was delicious and easy!
These didn't knock my socks off but they were very tasty for a weeknight dinner.. Like others have said: Cut the oil in half and the salt to 1 tsp or less. To make it easy I just sauted and stewed everything together in a close fitting pot with cover and on top of the stove. Skip the stuffing business too. I'll make this again.
My husband went and bought 4 packages of turkey legs after eating this meal. I didn't cut slits and stuff the legs. Just chopped everything up and threw it in the pot with corriander seeds. I didnt have the soy sauce but I didn't miss it. I did add water as suggested. I removed the bacon towards the end and cooked it fully in the microwave. Served with rice covered in the sauce with bacon on top. Big hit with kids too.
I was looking for something different and found the recipe. It was really easy to prepare and it turned out great. I used precooked bacon and it still gave it a great flavor. I will try this one again:)
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