Stuffed Turkey Leg With Currant Jam

Method

1. Have the turkey leg deboned by a butcher. (The chef's leg is already prepared.)
2. Prepare the filling: Chop apples (with skin) into chunky pieces. Add boiled chestnuts, prunes, and pork sausage broken into chunks. Season generously with black pepper, chili flakes, and fresh rosemary. Mix gently with your hands until combined; do not overwork.
3. Season the inside of the turkey leg with salt (or Bolognese brine if available). Insert pieces of lard inside the cavity. Stuff the filling into the leg, packing it firmly. Close the leg and sew it shut using kitchen twine and a trussing needle or skewer. Tie securely.
4. Preheat the oven to 200°C (400°F). Place the stuffed turkey leg in a roasting pan. Spread butter over the top. Add sprigs of rosemary, garlic cloves, shallot, onion pieces, bay leaves, and extra lard around the pan. Roast for about 2 hours, basting occasionally with white wine. The internal temperature should reach 74°C (165°F).
5. Meanwhile, make the currant jam: In a saucepan, combine fresh or dried currants, brown sugar, lemon peel, and a splash of white wine. Cook over medium heat until the mixture thickens. Stir in currant jelly and a little balsamic vinegar, then add a spoonful of the turkey pan juices. Simmer until syrupy. Adjust seasoning with a squeeze of lime juice if desired.
6. Prepare the vegetables: In a skillet, sauté Brussels sprouts with balsamic vinegar, brown sugar, and salt. Add green beans and prunes. Cook until tender and glazed. Set aside.
7. Make the mashed potatoes: Boil two potatoes until soft. Mash them with extra virgin olive oil, salt, and pepper. Keep warm.
8. To serve, untie the turkey leg and slice it. Arrange on a plate with the vegetables, currant jam, and mashed potatoes. Garnish with crispy pancetta or lard pieces if desired.