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White Wine Braised Turkey Legs

the.instructor's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Poultry

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