Ingredients
- Salt, pepper, and cayenne
- Water or other braising liquid (dry wine or stock)
- Corn starch
- Parsley, chopped, about 1/4 cup
- 2 turkey legs and 2 thighs, about 4 lbs
- Olive oil
- 1 cup finely chopped yellow onion
- 1 cup of finely chopped celery
- Potatoes, peeled and quartered
- Carrots, chopped
- Parsnips, chopped
- Turnips, quartered
- Rutabagas, quartered
Directions
Sprinkle with 1 turkey thighs and legs with salt and pepper. Brown turkey thighs and legs a bit 'of olive oil over medium-high heat large skillet on the high side. Add the chopped onion and celery in a nest under the pieces of turkey. Sauté another 5 minutes.
2 Add enough braising liquid - either water, broth, wine, or a combination - so the liquid covers the bottom inch of the pan, about 1 cup. Bring to a boil. Reduce heat and simmer covered for an hour and a half or until turkey is cooked and so tender that the meat comes from the bones easily. Remove turkey from pan and remove the bones, taking care to remove the bones of many small fence legs. Remove the skin.
Optional: At this stage, you can use the pot saute the remaining liquid to cook potatoes, carrots and turnips. Add the vegetable casserole and sprinkle with salt and pepper. Cook covered until they are done, about 20 minutes. Remove the pan so you can deduct the remaining liquid is not overcook the vegetables.
3 Reduce the liquid remaining in the skillet to intensify some of the juices of the meat a more intense flavor. Take a teaspoon of cornstarch and dissolve in a 1 / 2 cup water. Add the cornstarch mixture a little at a time into the sauce, add more liquid until the sauce reaches the desired body. Adjust seasoning. Add salt and pepper if necessary, add a little cayenne pepper or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add the parsley.
4 Add the turkey meat back into sauce pan. Serve immediately over rice or bread, vegetables, or if you have them selected.
Serves 6-8.
2 Add enough braising liquid - either water, broth, wine, or a combination - so the liquid covers the bottom inch of the pan, about 1 cup. Bring to a boil. Reduce heat and simmer covered for an hour and a half or until turkey is cooked and so tender that the meat comes from the bones easily. Remove turkey from pan and remove the bones, taking care to remove the bones of many small fence legs. Remove the skin.
Optional: At this stage, you can use the pot saute the remaining liquid to cook potatoes, carrots and turnips. Add the vegetable casserole and sprinkle with salt and pepper. Cook covered until they are done, about 20 minutes. Remove the pan so you can deduct the remaining liquid is not overcook the vegetables.
3 Reduce the liquid remaining in the skillet to intensify some of the juices of the meat a more intense flavor. Take a teaspoon of cornstarch and dissolve in a 1 / 2 cup water. Add the cornstarch mixture a little at a time into the sauce, add more liquid until the sauce reaches the desired body. Adjust seasoning. Add salt and pepper if necessary, add a little cayenne pepper or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add the parsley.
4 Add the turkey meat back into sauce pan. Serve immediately over rice or bread, vegetables, or if you have them selected.
Serves 6-8.
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