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 a little time, I was browsing on the web last week. Attempting to find fresh, interesting ideas, inspiring dishes that I’ve never tested before, to surprise my family with. Hunting for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I stumbled on this delicious and simple dessert simply by chance on Suncakemom. The dessert seemed so fabulous on its pic, it required immediate actions.
It absolutely was simple enough to imagine how it’s created, its taste and how much my husband will love it. Actually, it is rather easy to delight him in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyways, I got into the website and then used the step-by-step instuctions which were coupled with nice images of the method. It really makes life faster and easier. I can imagine that it is a bit of a effort to shoot photos down the middle of cooking in the kitchen because you ordinarily have sticky hands thus i highly appreciate the time and effort she devote to make this blogpost .
With that said I am encouraged presenting my very own recipes in a similar fashion. Thanks for the concept.
I had been tweaking the original recipe to make it for the taste of my family. I have to say it was an awesome outcome. They enjoyed the taste, the thickness and enjoyed having a treat such as this in the middle of a lively week. They ultimately demanded lots more, many more. Thus the next occasion I’m not going to make the same mistake. I am gonna twin the amount to get them happy.
This Turkey Leg Recipe is 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.