Turkey Leg stuffed with California Prunes, Walnut & Bacon

Makes: 6Prep Time: 45 minutesCook Time: 90 minutes


  • 1 large turkey leg, boned, sinews removed, ready for stuffing
  • 1 red onion, peeled and finely chopped
  • 75g California Prunes, chopped
  • 1 handful rosemary
  • 8 sage leaves
  • 45g walnuts, chopped
  • 6 rashers smoked streaky bacon
  • 1 clementine
  • 1 lemon
  • 100g fresh white breadcrumbs
  • ½ a nutmeg, freshly grated
  • 100ml mulled wine
  • 350g Cumberland sausage (skins removed)
  • 50g butter
  • 2 tbsp olive oil
  • Salt and pepper
  • Celery, carrots and onion for roasting


  1. Preheat the oven to 160°C
  2. Add the finely chopped red onion, California Prunes and walnuts to a mixing bowl
  3. Chop the sage and rosemary, then add to the mixing bowl
  4. Chop the bacon rashers into small pieces (approx. 1cm), and add them to the mixing bowl, along with the juice of 1 clementine and 1 lemon
  5. Add the breadcrumbs, grated nutmeg, mulled wine, sausages and butter to the mixing bowl and mix together with your hands until all ingredients are well combined
  6. Lay the turkey leg skin side down, and bat with a rolling pin until it’s about 1cm thick
  7. Place the stuffing down the centre of the turkey, then roll up the leg to form a long sausage shape, and tie with string
  8. Pour a good glug of olive oil over the turkey skin, and season well with salt and pepper
  9. Put the turkey roll in a roasting pan on top of some chopped celery, carrots and onion, then place in the preheated oven for 90 minutes. The turkey is cooked when the meat is no longer pink, and the juices run clear
  10. Remove from the oven and leave to rest before carving

Serving suggestion: Put the meat on a carving board, slice thickly, and serve with roast potatoes, a selection of your favourite winter vegetables and the hot pan juices.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.