Economical turkey legs (drumsticks) braised in herbs, broth and red wine, boned and served in a wine sauce with sliced carrots.
2 turkey legs
1 cup red wine
1 cup chicken broth
1 garlic clove, chopped
2 onions, chopped
1 bay leaf
3/4 teaspoon dried thyme
1 pound carrots, peeled and sliced
1 teaspoon cornstarch
1/2 cup cold water
- In a soup kettle over medium heat, add turkey legs, red wine, broth, chopped garlic clove, chopped onions, bay leaf, and thyme. Bring to a boil then reduce to medium-low heat. Cover and simmer until the turkey is tender, about 2 hours. Remove from stove. Take out turkey legs and allow to cool on plate about 20 minutes or cool enough to handle. Cut meat off bone and set aside.
- Meanwhile, skim off any fat from cooking liquid and return to stove. Add peeled and sliced carrots and cook until tender, about 20 minutes. Remove from heat; add turkey to mixture.
- In a small bowl mix together cornstarch and cold water, mixing well. Stir into turkey mixture and return to stove and cook until thickened.
Makes 4 servings.