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Savory Turkey Legs
Savory Turkey Legs Eileen Goltz | Meat
1½ hours 30 minutes
1 hour
4 servings

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

  • 4 cups dry bread cubes
  • 4 large celery stalks, minced
  • ⅔ cup dried cranberries
  • ¼ cup chopped walnuts
  • 1 large yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon ground sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • ½ cup hot water
  • 2 turkey legs with thighs (with the thighs cut off)
  • 3 Tablespoons margarine or oil

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