John Myers
Ingredients for 4 servings:
- 1 large turkey leg(s) (thigh)
- 20 prunes
- 3 large apples
- 2 large onions
- Salt and pepper from the mill
- 1 tsp thyme, shredded
- 1 tsp, leveled rosemary, ground
- some sauce thickener
- some oil
- n. B. water
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
a recipe from Grandma Erna
Wash the turkey thigh and pat dry. Then season generously with salt and pepper. Brown the turkey thigh in oil in a large, deep frying pan on all sides until well browned. Peel the onions and dice them not too finely. Wash, peel, core and dice the apples, then cut them into slightly larger cubes. Add the diced onions and apples, along with the prunes, to the turkey thigh in the pan. Sprinkle with thyme and rosemary. Pour in enough water so that the roast is not covered. Cook the roast for 1 1/2 – 2 hours, depending on the size. Add a little water now and then as needed. Remove the cooked turkey thigh from the stock with a ladle and place it on a platter. Arrange the braised fruit and onions around it. Thicken the roasting liquid with a little gravy thickener and season again with the spices. Serve with boiled potatoes and red cabbage.
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