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Ingredients
6 turkey legs, about 1 pound each
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
¼ cup flour
1 cup finely chopped onions
1 tablespoon finely minced garlic
¾ pound fresh mushrooms, left whole if small, otherwise cut in quarters or split in half, depending on size
1 cup dry white wine
2 tablespoons chopped fresh tarragon or half the amount dried
3 cups chopped whole imported tomatoes
1 cup fresh or canned chicken broth
Nutritional analysis per serving (6 servings)
15 grams carbs; 323 milligrams cholesterol; 793 calories; 13 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 36 grams fat; 3 grams fiber; 1699 milligrams sodium; 92 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
It is not necessary that you hack off the end tip of each bone, but it is preferable. Hack off about one and one-half inches from the end. Most butchers will be happy to do this. Sprinkle the legs with salt and pepper and set aside.
- Step 2
Select a heavy skillet large enough to hold the legs in one layer. Add the oil and heat it.
- Step 3
Dredge the legs all over in flour and shake off excess. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
- Step 4
Remove the legs and pour off the fat. Add the onions and garlic. Cook briefly, stirring, and return the legs to the skillet. Scatter the mushrooms over all.
- Step 5
Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth. Stir to blend. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.
Private Notes
Comments
On hand were artichoke hearts (for mushrooms) and grape tomatoes. Absolutely delicious! Will make more sauce next time
I used red wine because that's what I had and it was great !
Didn’t have enough mushrooms so I made up the balance with dried porcini. Soaked first of course, and used the mushroom water instead of broth, then added a teaspoon of Better Than Bouillon. When done I removed the turkey and cooked down the liquid for about 15 minutes. Excellent result!
The artichoke substitution suggestion to replace the mushrooms was a good one. The dish came out delicious. We served it on a bed a mash potatoes but I think polenta would be brilliant.
On hand were artichoke hearts (for mushrooms) and grape tomatoes. Absolutely delicious! Will make more sauce next time