Turkey Drumstick Wrapped with Prosciutto

Ingredients

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• 350 g turkey drumstick
• 20 g Italian prosciutto
• 10 g crushed pine nuts
• 2 g mild paprika
• 15 g chicken demi-glace
• 57 g Italian cornmeal (polenta flour)
• 120 ml water
• 75 ml dry white wine
• 15 ml extra-virgin olive oil
• 2 g sea salt
• 0.5 g freshly cracked black pepper

Method

1. Remove the large bone from the turkey drumstick, leaving the end bone intact for presentation and easier handling.
2. Season the inside of the meat with crushed pine nuts, mild paprika, and black pepper.
3. Wrap the turkey drumstick with the Italian prosciutto and place it on a roasting rack.
4. Roast at 320°F until cooked through and lightly browned, about 30 minutes depending on size.
5. Meanwhile, reduce the chicken demi-glace with the dry white wine in a small saucepan until glossy and syrupy.
6. Prepare the soft polenta by bringing the water and olive oil to a boil, then slowly whisking in the cornmeal. Cook gently for about 45 minutes, stirring regularly, until creamy.
7. Slice the turkey drumstick and serve over a scoop of creamy polenta, spooning the wine demi-glace sauce over the top.

High-protein poultry entrée with naturally gluten-free structure when prepared with certified gluten-free polenta and demi-glace.