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Casan Circe-frangaich Air An Lìonadh
Thoir an craiceann far na feòla agus an fheòil far chnàimhean nan casan, cuide ris a’ mhaothan.
Pronn an fheòil beagan gus a bheil e rèidh agus deiseil airson a lìonadh.
Cuir sliseag de hama stiallach air an fheòil rèidh de dh’aon chas dhen chearc-Fhrangach.
Dèan cumadh isbein dhen stufainn mhuicfheòla agus cuir feòil na circe-Frangaich mu thimcheall air.
Ceangal le sreang.
Pronn feòil a’ chois eile gus a bheil e rèidh agus sgaoil stufainn a’ mharag dhuibh air a’ mhuin.
Dèan cumadh isbein dheth agus cuir sliseag hama stiallach timcheall air. Cuir ann am foidhle e.
Fàg an dà chas anns am fridse gus a bheil iad deiseil airson a chur dhan àmhainn.
Bruich anns an àmhainn aig 180°C airson 40-60 mionaidean, a’ toirt an fhoidhle dheth airson na 10 mionaidean mu dheireadh, gus dath a chur air a’ hama agus an fheòil.
Ma tha stufainn air fhàgail, cuir e ann an cumadh isbein agus suainich gu teann ann am foidhle. Bruich san àmhainn aig 180°C.

Stuffed Turkey Legs
Bone and skin the turkey legs, removing the cartilage.
Flatten the meat in preparation for the stuffing.
Place a slice of streaky bacon onto one leg.
Spread pork stuffing into a sausage shape and roll the turkey meat around it.
Tie with string.
Flatten the other turkey leg and spread black pudding stuffing onto the meat.
Roll, and wrap it in streaky bacon and place it in foil.
Set both turkey legs aside in the fridge until ready to go into the oven.
Cook in the oven at 180 degrees for between 40 – 60 minutes, removing foil for the last 10 minutes, until the bacon and turkey have browned.
Any leftover stuffing can be cooked separately at 180 degrees.