Recipe courtesy of David Rosengarten

Stuffed Drumsticks with Bacon, Brandy and Thyme

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  • Level: Easy
  • Yield: 6 servings
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6 turkey drumsticks (about 12 ounces each)

2 cups coarsely ground pork

6 strips bacon, finely chopped

1 1/2 teaspoons dried thyme

3/4 teaspoon very finely minced garlic

1 1/2 cups fresh bread crumbs

3 eggs, beaten well

1 tablespoon brandy

3/4 teaspoon salt

3/4 teaspoon fresh ground pepper

Big pinch ground allspice

2 cups brown veal or beef stock

4 tablespoons unsalted butter, chilled, plus extra for basting

Finely chopped parsley, for garnish


  1. Preheat oven to 375 degrees F.
  2. Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.
  3. Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.
  4. Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.