You are here

White Wine Braised Turkey Legs

the.instructor's picture
  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
  Pepper 1⁄8 Teaspoon
  Flour 1 Tablespoon

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3104 Calories from Fat 1489

% Daily Value*

Total Fat 166 g255.9%

Saturated Fat 65.8 g328.9%

Trans Fat 0 g

Cholesterol 1122 mg374%

Sodium 3270.2 mg136.3%

Total Carbohydrates 67 g22.5%

Dietary Fiber 14.1 g56.4%

Sugars 26.3 g

Protein 318 g636.7%

Vitamin A 686.7% Vitamin C 69.3%

Calcium 51.8% Iron 178.2%

*Based on a 2000 Calorie diet

White Wine Braised Turkey Legs Recipe