Turkey Leg Recipe
Turkeys aren’t for Thanksgiving only! Prepare a quick turkey leg stew in a skillet or roast them with garlic in the oven. Deliciously easy weekday meals!
As I most recently have some time, I had been browsing on the web the other day. On the lookout for new, fascinating ideas, inspiring dishes that I’ve never tested before, to astonish my loved ones with. Looking for a while but couldn’t find any interesting things. Just before I wanted to give up on it, I ran across this delightful and simple dessert by accident at Suncakemom. The dessert looked so delightful on its pic, that called for urgent actions.
It was not difficult to imagine how it’s made, its taste and just how much my husband is going to like it. Mind you, it is rather simple to keep happy him in terms of cakes. Anyhow, I visited the page and simply used the simple instuctions that were coupled with nice pictures of the procedure. It just makes life faster and easier. I could imagine that it is a bit of a hassle to shoot snap shots in the midst of baking in the kitchen as you ordinarily have gross hands thus i highly appreciate the hard work she placed in for making this post and recipe easily followed.
Having said that I am encouraged to present my own formulas in a similar fashion. Many thanks the concept.
I was fine tuning the main recipe create it for the taste of my family. I have to mention it absolutely was an incredible success. They prized the taste, the overall look and enjoyed having a sweet such as this in the middle of a stressful week. They quite simply asked for even more, a lot more. Hence the next time I am not going to make the same mistake. I am gonna multiply the amount .
This was inspired by Turkey Leg from SunCakeMom
Cut the skin and the thin bones at the bottom of the joint around the bone.
Then pierce through the tight and cut along the bone on all four sides.
Cut the remaining thin bones and separate the meat from the bone. If a sharp knife isn’t available use a pair of scissors to cut through the thin bones.
Cut the meat up into smaller pieces for quicker cooking.
Pour oil into a frying pan and on high heat braise the legs until at least one side gets golden brown.
Add the onion, garlic, parsley and the black pepper then mix them well with the meat.
When the onion gets a translucent / glassy look add the mustard, water and turn the heat down to medium low.
Cook it under lid until the meat gets tender enough for about 20 to 40 minutes depending of the chunks of the meat. The smaller the cuts the quicker it cooks. We are after a fairly thick and tasty stew here so the water doesn’t need to be replaced. Nonetheless make sure the onion has enough liquid and stir it once in a while to avoid burning it black.