Slow Braised Turkey Legs

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.