Slow Braised Turkey & Cranberry Pithivier, Burnt Sourdough Bread Sauce & Turkey Gravy - Take Stock magazine

Slow Braised Turkey & Cranberry Pithivier, Burnt Sourdough Bread Sauce & Turkey Gravy

Food Main Courses

This recipe uses turkey leg in a different way. It’s also a great way to use up leftover turkey.

6 Servings
1 turkey leg
4 rashers smoked bacon, chopped
1 large onion, diced
4 carrots, diced
4 celery, diced
Whole head garlic, crushed
Bouquet garni
1l chicken stock
1l cider
1 tsp ground nutmeg
To taste salt & pepper
100g fresh cranberry or cranberry sauce
2 oranges, zest & juice
1 tbsp butter
1 tbsp oil
600ml full fat milk
200ml double cream
1 onion studded with cloves
200g stale sourdough (or any other bread)
Pinch cinnamon
2 star anise
1 lemon, juice
Pinch salt
1 roll all-butter puff pastry
1 egg yolk
  2. Bring the milk and studded onion to a simmer. Add cinnamon, star anise and infuse overnight
  3. Char bread until black and add to infused milk along with cream. Cook until bread is soft, blend, pass and season
  5. Colour your turkey leg in the oil. Take out and rest
  6. Add butter to the pan, then add bacon, vegetables, garlic, bouquet garnet and nutmeg and soften until almost coloured
  7. Place turkey in the pan, and add cider, chicken stock, orange juice and zest. Bring to the boil and simmer until turkey is falling from the bone. Skim any fat from the surface and top up with water
  8. Remove turkey leg and leave to cool. Reduce stock by half and pass. Split into two separate pots; one for gravy and other for finishing
  9. Once cool, shred the turkey. Add to gravy pot with cranberries, reduce until sticky. Season to taste and set aside. Leave to cool overnight
  10. To make pithivier, cut 6 12cm rounds for base and 6 14cm rounds for lids out of puff pastry
  11. Place a rounded mound of turkey and cranberry filling on smaller puff pastry disc leaving about a centimetre for the lid and the base to join
  12. Brush the egg yolk on the outside of the pastry and score curved lines starting from the top to the bottom and bake in oven at 180°C for 30 mins until puffed and golden
  13. Serve with gravy, bread sauce and extra cranberry sauce if needed