Turkey Leg Jardiniere
|Skinless boneless turkey legs||12 Ounce (Drumstick And Thigh Attached)|
|Worcestershire sauce||1 Teaspoon|
|Thyme leaves||1 Dash|
|Ground sage||1 Dash|
|Carrot sticks||12 (Each About 3 Inches X 1/2 Inch)|
|Celery sticks||12 (Each About 3 Inches X 1/2 Inch)|
|All purpose flour||1 Teaspoon|
|Olive oil||1 Teaspoon|
|Dry red wine||2 Fluid Ounce|
|Chicken broth||3⁄4 Cup (12 tbs)|
1 Place the turkey between 2 sheets of wax paper and pound to an even thickness using a meat mallet.
2 Remove the wax paper and sprinkle meat with Worcestershire sauce, salt, pepper, thyme leaves, and sage; set aside.
3 In a small saucepan, lightly boil salted water and blanch carrot sticks for 3 minutes init.
4 Remove the carrots and set aside, using a slotted spoon.
5 Add celery sticks to water and blanch for 2 minutes; drain.
6 Place the vegetables under running cold water and drain on paper towels.
7 Arrange vegetable sticks crosswise over turkey; roll tightly and tie, in several places, with colorfast or undyed cotton string.
8 Sprinkle some flour on the rolls.
9 In a large saucepan, mix margerine and oil and heat.
10 Add the turkey roll and brown lightly on al the sides.
11 Pour in wine and gradually bring to a boil.
12 Add chicken broth and bay leaf, cover, and simmer for 50 to 55 minutes, until meat is tender.
13 Remove roll from the pan and remove the strings.
14 Cut the roll into thick slices.
15 Strain pan juices and serve with turkey roll.