Turkey Leg

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 recently have some time, I had been looking on the web a few days ago. On the lookout for fresh, fascinating tips, inspiring dishes that I have never tasted before, to treat my loved ones with. Searching for a long time unfortunately couldn’t find any interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple dessert simply by accident at Suncakemom. The dessert seemed so yummy on its photos, that called for fast action.

It had been not so difficult to imagine how it’s created, its taste and just how much boyfriend will want it. Actually, it is quite easy to delight the guy when it comes to cakes. Anyways, I went to the page and then followed the step-by-step instuctions that had been accompanied by wonderful images of the procedure. It just makes life faster and easier. I can suppose it is a bit of a inconvenience to take photos in the midst of cooking in the kitchen because you ordinarily have gross hands and so i highly appreciate the commitment she devote for making this blogpost and recipe conveniently followed.

With that said I am encouraged presenting my own recipe in a similar fashion. Many thanks the thought.

I was fine tuning the original mixture create it for the taste of my loved ones. I must mention it turned out an incredible success. They loved the flavor, the overall look and loved having a sweet such as this in the midst of a stressful week. They basically wanted more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am likely to multiply the amount .

There are more Turkey Leg at 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.

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