Turkey Leg stuffed with California Prunes, Walnut & Bacon

Makes: 6Prep Time: 45 minutesCook Time: 2-2 1/4 hours


  • 1 large turkey leg, boned, sinews removed, ready for stuffing
  • 1 small to medium onion
  • 150g fresh white breadcrumbs
  • 100ml mulled wine
  • 75g California Prunes chopped
  • 45g walnuts
  • 350g Cumberland sausage
  • 1tbsp freshly chopped thyme
  • 1 lemon, zest
  • 1 clementine, zest
  • 1 handful parsley
  • 8 sage leaves
  • 1/2 a nutmeg, freshly grated
  • 2 tbsp olive oil
  • 1 pint water
  • 8-10 rashers smoked streaky bacon
  • 100ml California Prune juice
  • 1tbsp balsamic vinegar
  • 50g butter


  1. Peel the onion, chop it finely and place it in a mixing bowl. Stir in the breadcrumbs and mulled wine. Chop the California Prunes and walnuts, then add them to the bowl.
  2. Slit the sausage skins and peel them away, then mix the meat in with the other ingredients. Add chopped fresh thyme leaves, the zest of the lemon and clementine, chopped parsley and sage leaves. Season thoroughly with salt, a little pepper and a few rasps of grated nutmeg.
  3. Preheat the oven at 160°C.  Place the turkey leg skin side down on the work surface and bat out the meat with a rolling pin to roughly 1cm. It needs to be about 1cm thick.
  4. Spread the stuffing over the meat, almost to the edge. Roll up the meat and its stuffing to give a long, fat sausage,
  5. Wrap the turkey leg on rashers of smoked bacon, then secure with string at 3cm intervals to hold everything together while it cooks.
  6. Place the meat in a roasting tin, moisten with olive oil and 1 pint of water
  7. Roast for 1 1/2 hours with the meat covered in foil.
  8. After 90 minutes remove the foil and cook further to allow the bacon to crisp up and colour.
  9. It is cooked when the juices run clear, when tested with the point of a skewer, if you have a digital thermometer it needs to read at least 75°C.
  10. Remove the meat from the roasting tin to a warm place to rest, covered with foil (such as the switched-off oven) and tip most of the fat from the roasting tin, leaving behind the darker residue.
  11. Put the roasting tin and its juices over a moderate to high heat. Pour in the California Prune juice and vinegar. Stir to dissolve the gooey flavours stuck to the pan to make a thin, delicious gravy. Simmer for a few minutes, add in the butter and taste for seasoning then pour into a warm jug.
  12. Put the meat on a carving board, slice thickly, and serve with the hot pan juices.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.