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Crawfish Mac and Cheese Stuffed Turkey Leg
Tender smoked turkey legs brushed with a savory, sweet chili glaze and overstuffed with Cajun crawfish Mac and cheese!
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Turkey Legs:
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4
smoked Turkey legs
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1
stick unsalted butter
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Oven safe bags
Glaze:
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1/2
cup
sweet chili sauce
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2
TBS
chicken broth
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2
tsp
Cajun seasoning
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1
tsp
garlic powder
Crawfish Mac and Cheese:
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1/2
yellow onion
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1/2
green bell pepper
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2
tablespoons
unsalted butter
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1
pound
crawfish tails
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2
tablespoons
crushed garlic
-
4
oz
softened cream cheese
-
2 1/2
cups
heavy whipping cream
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1
cup
shaved Parmesan
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1
cup
shredded Monterey Jack cheese
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2
tablespoons
Liquid crab boil
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1
tablespoon
onion powder
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1
tablespoon
garlic powder
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Cajun seasoning to taste
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1
pound
large elbow macaroni
cooked according to package instructions
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Fresh chopped parsley to garnish
Turkey Legs:
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Preheat oven to 300°F
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Melt butter and brush each leg evenly with it.
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Place legs in an oven safe roasting bag and twist the top of the bag to secure it.
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Place the bag into a baking dish at least 2 inches deep
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Bake for 1 hr to 1hr 30 mins or until the turkey legs are fork tender.
Glaze:
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Mix all ingredients in a small pot
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Simmer on low for 5 minutes.
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Remove the turkey legs from the baking bag and discard the bag.
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Brush the glaze over the turkey legs
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Place the legs on a baking sheet with a wired rack or parchment paper
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Return to the oven for 5 minutes.
Crawfish Mac and Cheese:
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Finely chop veggies
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Melt butter and saute veggies
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Add garlic
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Add in heavy whipping cream and cream cheese.
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Simmer until it starts to thicken; do not bring to a boil
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Add in cheeses
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Season crawfish with cajun spices and liquid crab boil
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Add crawfish to the sauce
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Taste and adjust seasoning
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Add the cooked and drained macaroni to the sauce.
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Stir well.
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Use a fork to separate some of the meat from the bones of the turkey legs.
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Top each leg with the macaroni and cheese mixture.
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Garnish and enjoy!!