Type of mealMain course
Nº of people
1 dl Gallo Special Selection
20ml Gallo White Wine
- 1.8kg Turkey Legs
- 200g Frozen Chestnuts
- 300g Onions
- 50g Gallo Olives with Pimentos
- 125g Minced Pork meat
- 20g Pimento Pasxte
- To taste * Salt and Pepper from the mill
Method of preparation
Chop up the olives, and add to the minced pork meat.
Fry the chestnuts in a skillet with olive oil, chop up and add to the olives and minced meat.
Take out the top bone of the turkey leg, leaving the other bone in its place.
Put some drops of Gallo White Wine Vinegar.
Then season with pimento paste, mixed aromatic herbs, salt band pepper.
Close the open thigh and tie them up so that they return to their original shape. Brush with Gallo Special Selection Olive Oil and the remaining pimento paste.
Slice the onions and put everything in the baking tray and roast in the oven at 150ºC for about 2 hours.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!