INGREDIENTS

For Stuffed Legs:

1. Turkey Legs

2. 2 Tbsp. plus 2 tsp. Wild Mushroom Stuffing

3. 1 Tbsp. plus 1 tsp. Olive Oil

4. 2 Tbsp. plus 2 tsp. Chicken Stock

5. Organic Carrots: Peeled in 1-inch sections Stalks of Organic Celery: Sliced in 1-inch sections Yellow Onions: Diced

6. Sprigs Rosemary

7. 2/3 cup Pomegranate juice Butcher string Wood skewers

For Roasted Breast:

1. Whole Double-breast

2. 2 Tbsp. Butter

3. 2 tsp. Fresh chopped rosemary

4. 1 Tbsp. plus 1 tsp. Olive oil

5. Salt and pepper

STEP-BY-STEP DIRECTIONS

1. For Turkey: With a sharp knife, separate legs from the rest of the turkey and cut off backbone. Reserve breast for roasting. Note: Start your breast preparation once you have placed the legs in the oven.

2. For Stuffed Legs: Preheat oven to 350 degrees F. Debone turkey legs without cutting into the skin. Remove silver skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.

3. Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher’s string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown.

4. Remove legs from roasting pan. Add carrots, celery and onion and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs for about 2 hours until internal temperature is 130 degrees.

5. Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F.

6. Remove legs and set aside on a platter. Cover with foil until ready to slice.

7. Add 2 cups of pomegranate juice to the braising liquid. Simmer for 10 minutes then puree the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper to taste. Let sit for about 30 minutes and with a small ladle, remove excess fat. Remove string and skewers. Slice into half-inch portions.