Budget-friendly stew with browned and braised turkey legs and served with root vegetables.
Everybody loves turkey breast for their turkey sandwiches, right?
We often include potatoes and root vegetables as well.
Elise Bauer
Perfect for a cold winter day!
Heat 1 Tbsp olive oil in a large saute pan with high sides on medium high heat.
to form a nest under the turkey pieces.
Saute an additional 5 minutes.
Add 2 cups of braising liquideither water, stock, wine, or a combination.
Bring to a simmer.
Lower the heat and cover.
taking special care to remove the many small narrow bones of the legs.
Add the vegetables to the pan with the turkey braising liquid.
Sprinkle with salt and pepper.
Bring to a simmer on medium high heat.
Lower the heat and cover the pan.
Cook covered, until done, about 20 minutes.
Increase the heat to high and bring the remaining liquid in the pot to a boil.
Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor.
Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water.
Add salt and pepper if needed, add a little cayenne or Tabasco sauce.
If the sauce is too sweet, add a little vinegar or lemon.
Serve immediately over rice or bread or with the vegetables if you have chosen to make them.
