White Wine Braised Turkey Legs
|Turkey legs||3 1⁄2 Pound (use 4 legs or 2 legs and thighs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced or mashed|
|Onion||1 Large, sliced and separated into rings|
|Celery||1 1⁄2 Cup (24 tbs), diagonally sliced|
|Carrots||1 1⁄2 Cup (24 tbs), diagonally sliced|
|Chicken broth/Dry white wine / 1 cup broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Seasoned salt||1 Teaspoon|
Brown turkey in butter in a large frying pan.
Add garlic, onion, celery, and carrots.
Saute until onions are soft.
Stir in broth, wine, seasoned salt, and pepper.
Bring to a boil, reduce heat, cover, and simmer for about 2 hours or until turkey is very tender.
Remove turkey and vegetables to a warm serving dish with a slotted spoon.
Stir a little pan liquid into flour to make a smooth paste.
Over high heat, quickly reduce sauce in pan by about 1/3 blend in flour mixture and cook, stirring constantly, until thickened.
Pour sauce over turkey and vegetables.