*This post was sponsored by Alberta Turkey. All thoughts and opinions are my own.*

I’ve partnered with Alberta Turkey to bring you a delicious mushroom stuffed turkey recipe. Perfect for everyday meals and fabulous small festive gatherings.

Crispy, golden-brown turkey with scrumptious, flavour-packed mushroom stuffing makes the most mouth-watering juicy protein. If you’re hankering to try something different but still want that same great turkey taste and comfort, give turkey legs a try.

Checkout your local butcher to find whole turkey legs from amazing Canadian farmers.

Mushroom Stuffed Turkey Legs

Mushroom Stuffing

1 Tbsp unsalted butter
2 Tbsp shallots, finely diced
1 cup celery (two stalks), finely sliced
2 garlic cloves, minced
4 cups (300g) sliced mushrooms, plus 1 cup chopped mushrooms
1 Tbsp fresh thyme
1 tsp fresh rosemary, finely chopped
½ tsp salt
½ tsp ground pepper
½ cup white wine
¼ cup bread crumbs

Turkey

2 (~2.5 pounds) turkey legs each, skin on, semi-deboned (leave drumstick with bone-in)
2 Tbsp Dijon mustard
1 Tbsp canola oil
1 tsp salt
1 tsp ground pepper

Directions

Preheat oven to 400°F (200°C).

Make mushroom stuffing. Melt butter in a large pan, add shallots and celery. Sauté over medium heat until translucent. Add garlic and mushrooms and continue to sauté until mushrooms are cooked down. Add thyme and rosemary and season with salt and pepper. Deglaze pan with white wine and cook for another five minutes. Transfer to a food processor, add bread crumbs and gently pulse together. Set aside.

Place legs, skin-side down on a cutting board. Cut the tops of the turkey thigh lengthwise so that the thigh lays flat, and cut a pocket into the drum being careful not to cut the skin. Pound thighs with a mallet to flatten slightly.

Spread each leg with Dijon mustard and stuff with half the mushroom mixture and top with half of the extra chopped mushrooms, leaving a good inch around the edge. Roll up thighs and tie with butcher twine as tightly as possible.

Place turkey legs, seam-side down, on a large baking pan. Brush with oil and season with salt and pepper.

Bake for 20 minutes at 400°F (200°C), reduce heat to 350°F (177°C) and continue to roast until the internal temperate read 165°F (74°C) (~1½ – 1¾ hrs. total). Baste legs every 20 minutes.

Remove from pan and let rest. Scrape turkey drippings to make gravy. Untie and cut before serving your favourite side dishes and sauce.

TIP: Your local butcher is a great spot for finding whole turkey legs and help deboning if needed!