Stuffed Turkey Legs

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"My dad's favorite, this is in his loving memory. This recipe is a delicious Puerto Rican style turkey."
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2 h 15 m servings 583 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 78.5 g
  • 157%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 4307 mg
  • 172%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Make numerous vertical slits in the turkey legs.
  2. In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Thoroughly coat each turkey leg with the mixture.
  3. Cut onion, green pepper and bacon into small squares, approximately the same size as the slits you cut on the turkey legs. Fill each slit with one piece of pepper, onion and bacon.
  4. After the legs are stuffed, brown them in the oil mixture all around on medium-high. Lower 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.


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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 pe...

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 d...

Pretty and easy to make, this recipe is certainly quite salty. I would halve the salt. It was helpful to pull the skin down, stuff the turkey legs and then replace the skin. It made the turkey ...

this was actually a very good receipe, with the leftover bell peppers and bacon pieces I just seasoned it to go with rice. Excellent dish.

This was a great way to cook turkey! The meat was really moist, but a little greasy, I'll be cutting back the oil next time (I only had 3 turkey legs, though).

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