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 lately have some time, I was browsing on the internet yesterday. In need of new, challenging thoughts, inspirational recipes that I have never tried before, to delight my family with. Looking for a while unfortunately could not discover any interesting things. Just before I thought to give up on it, I found this tempting and simple treat simply by chance. It seemed so yummy on its pic, it called for rapid action.
It was not difficult to imagine how it is created, its taste and how much boyfriend is going to like it. Actually, it is quite simple to delight him when it comes to treats. Yes, I am a lucky one. Or maybe he is.Anyhow, I visited the webpage: Suncakemom and followed the comprehensive instuctions that had been accompanied by great graphics of the task. It just makes life less difficult. I can suppose it’s a bit of a hassle to shoot photographs in the middle of baking in the kitchen as you may will often have gross hands so I pretty appreciate the hard work she put in for making this blogpost .
Having said that I’m inspired to present my personal recipe in the same way. Many thanks for the concept.
I had been fine tuning the original formula create it for the taste of my loved ones. I have to tell you it had been a great success. They loved the flavor, the structure and loved getting a treat such as this in the middle of a hectic week. They basically demanded lots more, many more. So next time I’m not going to make the same miscalculation. I’m gonna twin the quantity .
Thanks to suncakemom for the yummy Turkey Leg Recipe.
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.