3 turkey legs
15ml/ 1 tbsp. flour
5ml/ 1 tsp. Cinnamon
5ml/ 1 tsp. ground cumin
2ml/ ½ tsp. ground cloves
15ml/ 1 tbsp. olive oil
1 medium onion, peeled and diced
3 stalks celery, sliced
3 medium carrots, peeled and sliced in large chunks
125ml / ½ cup sliced mushrooms
125 ml / 1/2 cup red wine
10 kalamata olives, pitted and chopped
30ml / 2 tbsp. raisins
6 dried apricots, chopped
3 sundried tomatoes (not in oil) chopped
1 can stewed tomatoes
Mix the spices with the flour. Dredge the turkey legs, and
brown in the olive oil. Remove to a plate. Preheat oven to 350F.
Saute onion, celery, carrots, and mushrooms until glistening
and slightly soft. Deglaze the casserole with the red wine.
Add olives, raisins, apricots, sundried tomatoes, and stewed tomatoes. Bring to the boil.
Nestle in the turkey legs, and put in the oven. Cook, covered, about 2 hours.
Remove the cover and allow to keep cooking about another half hour while you make some mashed potatoes.
Eat. Smile. Relax.
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