Richard Corrigan offers an alternative to the traditional Christmas turkey dinner.


  • for the risotto:
  • 250 g pearl barley
  • 500 ml red wine
  • 1 onion (finely chopped)
  • 2 colves of garlic (finely chopped)
  • olive oil
  • heated turkey stock
  • to finish:
  • 1 celeriac (chopped into cubes)
  • oil
  • chopped tarragon
  • flat leafed parsley
  • for the stuffed turkey legs:
  • 2 deboned turkey legs
  • 2 onions (finely chopped)
  • 1 clove garlic
  • 50 g unsalted butter
  • 300 g breadcrumbs
  • 300 g good sausage meat
  • handful of sage (chopped)
  • couple of sprigs of thyme
  • 6 dried dates (chopped)
  • 12 slices pancetta


  • To make the risotto:
  • Heat some oil in a flat based pan. Sweat off the onion and garlic. Add the red wine and allow reduce by half.
  • Add in the pearl barley. Ladle in some stock enough to cover the pearl barley and allow it to come to a rolling boil.
  • Cook for about 15-20 minutes until the pearl barley is cooked. Adjust the seasoning to taste.
  • To finish:
  • Heat some oil and pan fry the cubed celeriac until cooked through and golden brown. Add some chopped tarragon and flat leafed parsley.
  • To make the suffed turkey legs:
  • Melt the butter, sweat the onions and garlic. Add the breadcrumbs, sausage meat, herbs and dates together. Mix really well with your hands.
  • To prepare the turkey legs - place the deboned turkey legs between two sheet of cling film and flatten them out with a meat hammer or the bottom of saucepan.
  • Double over two sheets of tin foil and butter between the two layers and butter the piece facing you also.
  • Place 6 slices of pancetta on the buttered tinfoil and put the flattened out turkey leg on the pancetta.
  • Put stuffing down the centre of the flattened out leg and roll the turkey leg in the tin foil. Secure both ends of the tinfoil.
  • Once the turkey leg is wrapped in tin foil, tie it with string and place in the fridge until ready to cook.
  • To cook:
  • Place the wrapped turkey legs in a heated frying pan and cook for 10 minutes turning occasionally. Place in a pre-heated oven at 180 degrees for 45 minutes. Allow 15 minutes resting time before slicing over the risotto.
  • Optional:
  • Shave some parmesan cheese over the pearl barley and roasted celeriac risotto to serve.

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