Red Wine Braised Turkey Legs
Servings 2 Servings
Calories 355kcal
Cost 5
Equipment
- 1 Large Pot to fit turkey legs
Ingredients
- 1/2 tbsp Olive OIl
- 2 Turkey Legs
- 2 Carrots peeled and chopped large
- 6 pcs Sundried Tomatoes the dry kind, not oil packed
- 1/4 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 2 Bay Leaves
- 1/2 cup Dry Red Wine
- 3/4 cup Chicken Broth
- 3 dashes Worchestershire Sauce
- 1/2-1 tbsp Butter
- 1 piece Roasted Red Pepper optional
- 1/2 cup Frozen Peas optional
Instructions
- Put the pot over medium high heat. Heat olive oil. Brown the turkey legs on all sides.
- Remove the legs and put on a plate to the side. Add carrots and fry until softened (about 4 minutes). Add garlic and spices. Fry garlic for about a minute. Add sundried tomatoes.
- Add red wine and broth. Scrape down the sides and bottom of pan. Add Worcestershire sauce. Bring to a boil then add the turkey legs back. Turn heat to low but still simmering the liquid.
- Put lid on pot and cook for an hour and 15 minutes untouched. Flip legs and cook for another 40 minutes uncovered. Add butter and stir. Cook another 20 minutes uncovered. It's done!
Notes
If using turkey thighs instead of legs cook until soft and falling apart after flipping. I cooked my thighs skin side down first so the wine could soak through the skin and into the turkey. They are meatier than legs so they may have to cook longer.
If using 2 large turkey thighs, the recipe can make about 3 servings with 7-9oz turkey for each serving. Skin removed at the end.
The red wine I used in this recipe is the Italian Valpolicella. Merlot or pinot noir might work as well. Valpolicella is like a dry red wine with fruity notes.
You can add different ingredients to the stew. I put them in the recipe list as optional. Mix it up!