Braised Legs Recipe

Ingredienta

2 turkey legs and 2 thighs, about 4 lbs
Olive oil
1 cup finely chopped yellow onion
1 cup of finely chopped celery
Salt, pepper, and cayenne
Water or other braising liquid
Corn starch
Parsley, chopped, about 1/4 cup


Instructions

1. Sprinkle turkey thighs and legs with salt and pepper. Brown the turkey
thighs and legs on medium high heat in a little bit of olive oil in a large sauté
pan with high sides. Add chopped onion and celery to form a nest under the
turkey pieces. Sauté an additional 5 minutes.

2. Add enough braising liquid - either water, stock, wine, or a combination -
so that the liquid covers the bottom inch of the pan, about 1 cup. Bring to a
simmer. Lower heat and simmer covered for an hour and a half, or until the
turkey is so well cooked and tender that the meat easily falls off of the bones.
Remove the turkey meat from the pan and remove the bones, taking special
care to remove the many small narrow bones of the legs. Remove the skin.Optional: At this point you can use the liquid remaining in the sauté pan to
cook the potatoes, carrots and turnips. Add the vegetables to the pan and
sprinkle with a little salt and pepper. Cook covered until they are done, about
20 minutes. Remove from pan so you can reduce the remaining liquid
without overcooking the vegetables.

3. Reduce the liquid remaining in the pan 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 cornstarch mixture a little at a time to sauce, adding more liquid,
until the sauce achieves the desired body. Adjust seasoning. 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. Add parsley.

4. Add the turkey meat back in the pan with the sauce. Serve immediately
over rice or bread.