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Stuffed Turkey Legs

Stuffed Turkey Legs

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Zulma Lozano

Zulma Lozano

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 78.4 g
  • 157%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 4307 mg
  • 172%

Based on a 2,000 calorie diet

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Directions

  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. Marinate turkey legs in the oil mixture.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

deedee
19

deedee

12/24/2007

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.

TINASZ50
18

TINASZ50

6/5/2006

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.

Sam
14

Sam

10/2/2006

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‚Äôs 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.

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