You'll be amazed at the deep, charcuterie-like flavor in these wonderful turkey-and-meat bundles
6 turkey drumsticks (about 3/4 pound each)
2 cups ground pork (not too fine)
6 strips bacon, finely chopped
1 1/2 teaspoons dried thyme, crumbled
3/4 teaspoon very finely minced garlic
1 1/2 cups fresh bread crumbs
3 eggs, beaten well
1 tablespoon brandy
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
big pinch of ground allspice
2 cups brown stock (preferably made from poultry)
1/2 stick (1/4 cup) chilled unsalted butter plus butter for basting
finely chopped parsley for garnish
1. Bone the drumsticks, or ask your butcher to do so. There should be no bone left, not even the tip of the drumstick. Make sure that all of the cartilage and tendons are removed and that the skin is left intact. Season the boned drumsticks well with salt and pepper, and reserve. Preheat oven to 375 degrees.
2. In a mixing bowl, combine the next 10 ingredients. Mix thoroughly. Divide stuffing among the six boned drumsticks, stuffing each drumstick under the skin. Place the drumsticks in a roasting pan, skin side up, and place the pan in the preheated oven. Roast for 15 minutes, baste the skin with a little butter, and roast for an additional 15 minutes, or until the skin is golden brown. The drumsticks may also puff up at this point. Remove from oven and keep warm.
3. Add the brown stock to the roasting pan, and place over high heat. Deglaze the pan, scraping up the brown bits. Boil until a little more than half the stock remains. Just before serving, whisk in the 1/2 stick of chilled butter, 1 tablespoon at a time. Taste sauce for seasoning.
4. Place the stuffed turkey drumsticks on 6 dinner plates, surround with the sauce, and sprinkle with chopped parsley.
You'll be amazed at the deep, charcuterie-like flavor in these wonderful turkey-and-meat bundles. It's a great dish for fall and winter entertaining; serve with a potato gratin. Be sure to use fresh, not frozen, turkey drumsticks. Serves 6