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Savory Turkey Legs

Contributed by Eileen Goltz.

4 cups dry bread cubes
4 large stalk celery, minced
2/3 cup dried cranberries
1/4 cup chopped walnuts
1 large yellow onion, diced
1 teaspoon minced garlic
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
2 egg
1/2 cup hot water
2 turkey legs with thighs (with the thighs cut off)
3 tablespoons margarine or oil

Instructions:

Preheat oven to 375. Place a large sheet of aluminum foil on a medium baking sheet. In a medium bowl, mix the bread, celery, cranberries, walnuts, onion, and garlic. Season with sage, marjoram, salt, and pepper. Stir in the egg and enough hot water to moisten. Arrange turkey legs and thighs on the foil sheet, and season with salt and pepper. Spoon the bread mixture around the legs, and dot with margarine. Tightly seal the foil around the legs and bread mixture. Bake 1 hour in the preheated oven, or until the turkey leg meat has reached an internal temperature of 180. Remove from the oven, place the legs on a platter and serve the stuffing mixture in a separate bowl.

>Notes: Dried Cranberries require a reliable Hashgacha as they may be infused with flavoring and coloring agents.