Recipe - Stuffed Drumsticks With Bacon Brandy And Thyme

6 Turkey drumsticks (about 12
ounces each)
2 cup Coarsely ground pork
6 Strips bacon, finely chopped
1 One half teaspoon Dried thyme
Three fourths teaspoon Very finely minced garlic
1 One half cup Fresh bread crumbs
3 Eggs, beaten well
1 tablespoon Brandy
Three fourths teaspoon Salt
Three fourths teaspoon Fresh ground pepper
Big pinch ground allspice
2 cup Brown veal or beef stock
4 tablespoon Unsalted butter, chilled
plus extra for basting
Finely chopped parsley, for
garnish

Preheat oven to 375 degrees F.

Bone drumsticks completely, or ask your butcher to bone them for you.
Remove all bones, cartilage and tendons, but be sure to keep skin intact.
Season inside and out with salt and pepper. In a mixing bowl combine next
10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing
each drumstick evenly under skin. Place in a roasting pan, skin side up.
Roast for 30 minutes, basting once after 15 minutes with softened butter,
or until skin is golden brown and puffy. Remove drumsticks to a warm
platter, cover and keep warm while preparing sauce.

Place roasting pan over high heat. Add stock and deglaze, scraping up
browned bits and incorporating them into sauce. Boil until half of liquid
evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and
sauce is lightly thickened.

Serve turkey on warm dinner plates, surrounded with sauce and sprinkled
with parsley.

Yield: 6 servings
Posted to MCRecipe Digest V1 #351

Recipe by: TASTE SHOW #TS4624

From: Doc1946@aol.com

Date: Thu, 19 Dec 1996 00:01:49 0500