Delicious turkey stew! Made with flavorful turkey drumsticks, browned and braised, served with root vegetables.
Everyone loves turkey breast for their turkey sandwiches, right?
In fact, the tastiest part of turkey comes from the dark meat of the turkey thighs and drumsticks, which are much cheaper than the breast meat.
Perfect for a cold winter day!
Braised Turkey Legs
ingredients
-
2 turkey legs and 2 thighs, approx 4 lb
-
1 tablespoon Extra virgin olive oil
-
1 Cup yellow onionfinely chopped
-
1 Cup celeryfinely chopped
-
salt pepperand cayenne pepper
-
2 cups water or other braising liquid (dry white wine or broth)
-
cornstarch
-
parsley, choppedabove 1/4 Cup
-
Optional 3 cups chopped or quartered potatoesCarrots, turnips, swedes and/or parsnips
method
-
Brown Turkey Drumsticks and Thighs:
Sprinkle turkey thighs and drumsticks with salt and pepper. Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add the turkey drumsticks and thighs to the pan and sear until browned on all sides, about 5-8 minutes.
-
Add chopped onion and celery:
to form a nest under the turkey pieces. Fry for another 5 minutes.
-
Boil until tender:
Add 2 cups of braising liquid – either water, broth, wine or a combination of these. Bring to a boil. Reduce the heat and cover. Cover and simmer over low heat for an hour and a half, or until the turkey is cooked and tender enough that the meat falls easily off the bone.
-
Remove the turkey from the pan and remove the bones:
taking special care to remove the many small narrow bones of the legs. Remove the skin.
-
Boil potatoes and root vegetables (optional):
Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer over medium heat. Reduce the heat and cover the pan. Cook covered for about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce.
-
Make the sauce:
Increase the heat to high and bring the remaining liquid in the saucepan to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor.
Take 1 teaspoon of cornstarch and dissolve it in 1/2 cup of water. Gradually add the cornstarch mixture to the sauce, adding more liquid until the sauce reaches the desired body.
Adjust seasoning. Add salt and pepper if needed, add some cayenne pepper or Tabasco sauce. If the sauce is too sweet, add some vinegar or lemon. Add parsley.
-
Return the turkey and vegetables to the pan:
with the sauce. Serve immediately over rice or bread, or with the veggies once you’ve decided to make it.
| nutritional information (per serving) | |
|---|---|
| 480 | calories |
| 23g | Fat |
| 4g | carbohydrates |
| 64g | protein |
