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 some time, I had been browsing on the web the other day. On the lookout for new, intriguing ideas, inspiring recipes that We have never tested before, to surprise my family with. Hunting for a long time unfortunately couldn’t come across any interesting stuff. Right before I wanted to give up on it, I ran across this scrumptious and easy treat by accident at Suncakemom. The dessert looked so tempting
on its snapshot, that required quick actions.
It was simple enough to imagine how it is created, its taste and just how much my husband will probably enjoy it. Actually, it is rather simple to please the guy when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyway, I went to the blog and simply used the comprehensive instuctions that were accompanied by impressive photographs of the operation. It just makes life less difficult. I could suppose it’s a slight hassle to take photos down the middle of cooking in the kitchen as you usually have sticky hands so that i really appreciate the time and effort she put in to make this post and recipe easily followed.
With that said I’m encouraged presenting my own, personal formulas in a similar way. Thanks for the concept.
I had been fine tuning the main recipe create it for the taste of my loved ones. I’ve got to tell you it was an incredible success. They loved the flavour, the thickness and loved getting a delicacy such as this in the midst of a hectic week. They basically requested more, more and more. Hence the next time I’m not going to commit the same miscalculation. I am gonna double the amount .
This was made possible through SunCakeMom who provided the original Turkey Leg.
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.
