This recipe creates the ultimate festive surf n' turf dish! Special equipment: Mallet, butcher's twine, meat thermometer.Courtesy of Jesse Vergen of the Saint John Ale House.
Directions for: Lobster-Stuffed Turkey Leg with Bacon Dressing and Lobster Gravy
Ingredients
Lobsters & Lobster Gravy2 live lobsters (2 lbs each)
10 oz turkey bones (available from butcher's shops or use bones from turkey thighs)
turkey giblets (available at butcher's shops)
1 white onion, finely chopped
1 carrot, finely chopped
1 ribs celery, finely chopped
cup flour
Stuffed Turkey Thighs2 turkey thighs, skin-on, deboned
Bacon Dressing1 cup uncooked bacon, finely chopped
1 red onion, sliced
1 cup white wine
2 cup turkey stock
2 Tbsp bacon fat
1 Tbsp savoury
loaf day-old sourdough bread, cut into 1-inch cubes
salt and pepper, to taste
To Servecranberry sauce
Directions
Lobsters & Lobster Gravy1. Preheat oven to 350 degrees Fahrenheit.
2. Bring a large pot of water to boil; salt to taste. Add live lobsters and cook for 12 minutes until bright red. Dunk in an ice bath to prevent lobster from overcooking.
3. Remove meat from shells and refrigerate for 3 hours, or until ready to use.
4. Chop lobster shells and add with turkey bones, and turkey giblets to a large dry roast pan along with white onion, carrots, and celery.
5. Roast in oven for 30-35 minutes, or until bones brown.
6. Pour contents into a large pot; cover with cold water and simmer stovetop uncovered over low heat for about 3 hours to form a clear, flavourful stock.
7. Pour contents through a sieve and pour liquid into a small saucepan. Bring to a boil; immediately reduce to low heat and simmer until liquid reduced by to . This should take about an hour.
8. Stir together flour with cup water. Pour flour mixture into gravy a little at a time to thicken. Stop when gravy is thick enough to coat the back of a spoon. Season with salt and pepper, to taste. Keep warm on stovetop over low heat; stir every 5-10 minutes until plating.
Stuffed Turkey Thighs1. Lay turkey thighs skin-side down between two layers of plastic wrap. Pound turkey thighs with a mallet until -inch thick.
2. Remove lobster meat from fridge and spoon into the middle of each thigh, dividing the meat evenly; season with salt and pepper. Roll the thigh meat around the lobster meat. Truss the thighs with butchers twine and transfer to a greased medium size baking dish.
3. Roast turkey thighs in oven for 35 minutes, or until internal temperature reaches 160 degrees Fahrenheit. Remove from oven and let rest for 10 minutes.
Bacon Dressing1. In a medium pot, cook bacon until crisp. Add red onions and cook them down over medium heat for 5 minutes until translucent.
2. Deglaze pot with white wine and reduce for about 5 minutes, or until white wine has evaporated.
3. Add turkey stock, bacon fat, savoury, and salt and pepper to taste. Bring turkey stock to a boil and add the sourdough bread. Reduce heat to low, stir, and cover for 20 minutes, or until bread has fully absorbed the liquid.
To Serve1. Spoon bacon dressing onto plates. Remove twine from turkey thighs and slice each thigh in half. Add half a thigh per plate and spoon lobster gravy over top. Garnish with cranberry sauce.
See more: Turkey, Seafood, Christmas, Pork, Main, Dinner, Comfort Food, Thanksgiving