Truffle salt ‘n pepper turkey drumsticks with cranberry & mushroom stuffing cupcakes12

Posted on December 12, 2011 by ChristieDinner Time

The men in my extended family love gnawing on bones; lamb bones, beef bones and… turkey bones. This proves a problem when we all get together for the holidays because… turkeys only have two legs!

This year, I think I have solved the problem: roast four extra turkey drumsticks.

Why on earth haven’t I thought of this before?

Turkey is one of those festive meats that gets served annually and devoured with gusto. In Australia it’s a strange and uncomfortable time of year to be cooking and eating a large roast meal (unless, of course, you do so in a bikini!), but many of us still oblige.

If you are cooking turkey this year, and fancy making it a bit easier on yourself, then why not consider cooking several turkey drumsticks instead? Or perhaps in addition to the whole bird.

Turkey drumsticks, just like chicken drumsticks, are much more forgiving for both juiciness and tenderness. If you overcook them slightly you won’t bugger them up too much – and let’s face it, the legs are the most flavoursome part of the bird and they are quicker to cook: it is a win-win situation.

Another added bonus for the men-folk: “they look very Flintsone-ian”, which is a positive attribute (according to my hubby), so they’ll probably go down a treat with your man too. Let the bone-gnawing commence!

I made ours look a little prettier with a beautiful red organza ribbon tied in a bow, but I’m not overly crafty, you’ll probably come up with something more creative. If you do, I’d love to see a pic.

And lastly, just because you’re cooking drumsticks doesn’t mean you have to miss out on stuffing. Simply mix together my yummy mushroom and cranberry stuffing and bake in cupcake cases for an individual treat that’s nice and crispy. Don’t forget to drizzle with turkey pan juices for an extra burst of flavour!

What are you planning to cook for the holidays?

Christie x

Fig & Cherry received the turkey with compliments of Ingham and Beyond the Square. Thanks Jessica!

Truffle Salt ‘n Pepper Turkey Drumsticks

serves 8

2 tablespoons olive oil
4 turkey drumsticks
2 tablespoons truffle salt
1 tablespoon ground black pepper

1. Pre-heat the oven to 180C. Using your hands, rub each turkey drumstick all over with olive oil. Place all the legs onto a large roasting tray in a single layer.

2. In a small bowl, mix together the salt and pepper. Sprinkle over the turkey drumsticks, turning to coat, and patting any excess that falls off onto each one.

3. Bake in the oven for 60 minutes turning once at 30 minutes until fully cooked through. Remove from the oven and cover with foil. Allow to rest for 15 minutes before serving with the stuffing cupcakes (recipe below).

Mushroom and Cranberry Stuffing Cupcakes

makes 10 small cupcakes

100g day-old bread (about 2 slices from a crusty loaf)
375ml water
1 tablespoon olive oil
1 brown onion, finely chopped
200g mushrooms, cleaned and finely chopped
50g craisins (dried cranberries)
120g firm mozarella cheese, grated
10 cupcake cases

1. Pre-heat the oven to 180C and line a cupcake tin with cases. Tear the bread into small chunks and place in a large bowl. Pour over the water and mix, making sure all pieces of bread are submerged in the water. Set aside for 15-20 minutes until all the water has been absorbed.

2. Meanwhile, heat the olive oil in a frying pan over medium heat and saute the onion until translucent. Add the mushrooms and cook until they are wilted and soft, about 5 minutes.

3. Pour the mushroom and onion mixture into the bread and add the craisins and grated cheese. Season with salt and pepper and mix well.

4. Spoon evenly into cupcake cases and bake for 30 minutes. If serving with turkey drumsticks (recipe above) drizzle with pan juices for an extra burst of flavour.

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