John Myers
Ingredients for 4 servings:
- 1 kg turkey leg(s) (with bone)
- 2 tbsp oil
- Pepper, coarsely ground
- Thyme, shredded
- Sea salt, coarse
- 2 garlic cloves
- 600 ml chicken broth
- 1 portion of dough (dumpling, half & half)
- 200 g mushrooms
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Delicious Sunday lunch
Preheat oven to 200°C. Wash the turkey leg, pat dry, and brush with 1 tablespoon of oil. Season with pepper, plenty of thyme, and salt. Peel the garlic, slice it, and place it in a non-stick roasting pan with the turkey leg. Pour in the chicken stock. Cook everything in the hot oven for about 60-70 minutes. Form the dumpling dough into very small dumplings (about 2 cm in diameter) and cook in boiling salted water. Clean the mushrooms thoroughly, halve or quarter them depending on their size, and fry them in the remaining heated oil in a pan. Add the dumplings, fry them, and season with salt, pepper, and thyme. Remove the cooked turkey leg from the oven. Let the turkey gravy reduce slightly and season with the spices, thickening with a dark sauce thickener if desired. Slice the meat and serve with the mushroom dumplings.
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