Stuffed Turkey Legs

SUBMITTED BY: Zulma Lozano PHOTO BY: Shadow

"My dad's favorite, this is in his loving memory. This recipe is a delicious Puerto Rican style turkey. Originally submitted to ThanksgivingRecipe.com."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 turkey legs
1 cup olive oil
2 green bell peppers
1 large white onion
2 tablespoons salt
1 pinch ground black pepper
1 teaspoon dried oregano
2 tablespoons distilled white vinegar
5 slices bacon
2 tablespoons teriyaki sauce

READ REVIEWS (16)

DIRECTIONS

Make numerous vertical slits in the turkey legs.
In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 26, 2004 by CLAIRE

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!

9 users found this review helpful

Reviewed on Oct. 2, 2006 by Sam

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 1½ hrs.

7 users found this review helpful

Reviewed on Jun. 5, 2006 by TINASZ50

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.

5 users found this review helpful

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