Braised Turkey Legs with Rosemary and Orange
• Meat from 2 turkey legs, cut into 1-inch pieces
• 4 Tablespoons flour, divided
• 3 oranges
• 2 Tablespoons olive oil
• 1 cup each 1/4-inch-dice onions, carrots and celery
• 12 ounces button mushrooms, rinsed and quartered
• 2 sprigs rosemary
• 2 sprigs fresh sage, leaves from 1 sprig chopped
• 1/3 cup red wine
• 1/3 cup white wine
• 3 cups chicken stock or low-sodium chicken broth
• 2 pounds sweet potatoes, peeled and cut into 1/2” cubes
• 1 Tablespoon chopped parsley
• Salt and ground white pepper
1. Preheat oven to 350°F. Dust the turkey leg meat with salt, pepper, and 2 Tablespoons of flour.
2. Peel the zest from one of the oranges with a potato peeler, and then slice the zest very thin. Juice the peeled orange and reserve; cut the remaining two oranges into skinless supremes; reserve.
3. Heat the olive oil in a large Dutch oven or heavy bottomed saucepot over medium-high. Add the leg meat in a single layer (you may need to do this in batches), and sear on all sides until browned. Remove the meat and set aside.
4. Add the onion, carrot, celery, mushrooms, rosemary sprigs, 1 sage sprig and orange zest. Season with salt and pepper and cook, stirring, until vegetables are golden brown. Add the remaining flour and continue to cook, stirring, for 2 minutes.
5. Add the red and white wine and orange juice, and boil until liquid evaporates. Add chicken stock, and return the meat to the pot. Bring to a simmer, cover, and transfer to the oven.
6. Braise for 30 minutes, and then stir in the sweet potatoes; cover, and return to the oven for 30 minutes. Check seasoning and adjust.
7. Garnish with orange segments, chopped sage, and parsley. Enjoy!
