BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING
During Thanksgiving turkeys were on sale at my supermarket for less than $5, so I couldn't resist getting an extra one, and I wanted to prepare it in a different way. This is a deliciously different way to prepare turkey, created by Wolfgang Punk. Slow braising the turkey makes for a succulent result. I've recreated the recipe here, using less exotic ingredients (foie gras was originally used). The original also called for roasting the turkey breast along side the leg portions, but there was nothing original in that (you basically just roast it until it's 165 degrees internally), so I left that part out.
Provided by E. Nigma
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
- Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
- Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
- Preheat oven to 350 degrees.
- Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
- Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
- Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
- Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
- Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
- Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
- Slice the turkey into half-inch portions and serve with sauce.
Nutrition Facts : Calories 870.5, Fat 60.3, SaturatedFat 19.1, Cholesterol 347.3, Sodium 776.1, Carbohydrate 15, Fiber 2.9, Sugar 6.5, Protein 65.2
WILD MUSHROOM STUFFING
Provided by R. W. Apple Jr.
Categories side dish
Time 30m
Yield Enough for a 12 to 14 pound turkey
Number Of Ingredients 13
Steps:
- Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
- In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
- Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
- In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams
BASIC BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
- Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
- Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
- Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
BRAISED TURKEY LEGS
Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special meal for your family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
- Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
- Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.
- Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.
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