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Recipes
Braised Herbed Turkey Legs - taken from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann.
Cooked in a medium or large oval slower cooker on high for 2 to 3 hours.
1 1/2 tablespoons olive oil 1 1/2 tablespoons unsalted butter 4 turkey legs 1 cup chopped onions 1/2 cup sliced carrots 1/2 cup sliced celery 2 cloves chopped garlic 1/2 cup dry white wine 3 to 4 tablespoons mixed chopped fresh herbs, such as basil, marjoram, thyme, oregano, parsley, and a bit of rosemary. Add more if desired for garnish. 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons heavy cream or 1 tablespoon unsalted butter (optional) Rice, couscous, or mashed potatoes for serving.
1. In a large, heavy skillet, het the oil and butter together over medium-high heat. Brown the turkey legs all over, 4 to 6 minutes total. As they brown, transfer the turkey legs to the slow cooker. Add the onion, carrots, celery, and garlic to the skillet and cook, stirring, until softened a bit, about 5 minutes. Add the wine and bring to a boil, scraping up any brown bits stuck to the pan. When the wine has reduced a bit, 2 to 3 minutes more, stir in the herbs and cook for 30 seconds.
2. Scrape the mixture into the cooker, distributing it as well as possible over and around the turkey legs. Season with the salt and pepper. Cover and cook on HIGH until the turkey is tender, 2 to 3 hours.
3. Preheat the oven to 375 F. Transfer the turkey to a baking dish, tent with aluminum fold, and keep warm in the oven while you finish the sauce.
4. Pour the sauce through a fine-mesh strainer into a small saucepan, bring to a boil, and continue boiling for 4 to 5 minutes to reduce the sauce and concentrate the flavours. If desired, stir in the cream or butter until the cream is hot or the butter just melts.
5. Serve the turkey, on or off the bone, with the vegetable and herb sauce, over rice, fluffy coucous, or mashed potatoes. Garnish with fresh herbs if desired.
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