Turkey Legs Stuffed with Shiitake Mushrooms & Turkey Bacon

Puree turkey breast in a food processor until smooth.

Add cream and puree in short spurts until the mixture is smooth. Scrape the sides of the bowl with a rubber spatula, then add salt and pepper. Puree for 10 more seconds.

Pour olive oil into a hot cast iron skillet. Add mushrooms and stir. Season with salt and pepper.

When mushrooms have cooked for 2 minutes, add garlic and shallots. Continue to saute until shallots are translucent.

Pour in turkey stock to stop the cooking process. Remove from the heat. Quickly cool the mushroom mixture by transferring to a cool tray.

In a bowl, add chives, turkey bacon and mushroom mixture. Fold in the farce. Makes 3 cups.

Simmer rosemary, brown sauce, salt and pepper for 5 minutes. Strain and hold for service.

Debone the turkey leg.

Fill a pastry bag with the mushroom/farce.

Stuff each boned turkey leg with 1/2 cup of the mushroom/farce mixture.

Wrap the legs with pork caul fat (see note) and tie securely with butcher twine.

Sear in a hot cast iron skillet.

When the turkey is brown on all sides, roast in a hot 500 degree F oven for 25 minutes or until the internal temperature is 175 degrees F. Allow to rest for 10 minutes before carving. Remove twine.

NOTE: Caul fat is a fatty membrane used to wrap forcemeat and melts rapidly when cooked, thus basting the poultry mixture.

Slice turkey on the diagonal. Place slices on a warm plate.

Nap the plate with Rosemary Sauce.

Serve with stone ground grits and braised collard greens with cream.