French-style turkey legs

Ingredients for 4 servings:

• 2 turkey legs, with bones, approx. 800 g each, or one large approx. 1.4 kg
• some iodized salt
• some black pepper
• 150 g bacon, streaky
• 2 tbsp olive oil, cold pressed
• 1 small onion(s)
• 1 garlic clove(s)
• 3 stalk(s) leeks
• 3 carrots
• 1 small celeriac
• 1 bunch of flat-leaf parsley
• 1 tbsp tomato paste
• 1 ½ tbsp cranberries
• 250 ml red wine, strong
• ½ cup sweet cream
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Rinse the turkey thighs in cold water, dry them, and rub them with iodized salt and pepper. Finely dice the bacon. Fry them slowly in an oval roasting pan. Add the oil, heat it up, and brown the thighs all over. Peel and finely chop the onion and garlic. Trim, wash, and slice the leek into rings. Peel and finely dice the carrots and celery. Rinse the parsley, toss dry, and chop it. Add everything to the pot and sauté briefly, stirring occasionally. Add the tomato paste. Pour in the red wine from the side. Cover the thighs and simmer over low heat for about 2 hours. About 15 minutes before the end, pour in the cream and garnish with cranberries. Optionally, brush the thighs with crème fraîche. Remove the thighs, cut the meat into large pieces, and arrange on a platter. Season the braised vegetables with iodized salt and pepper and arrange them around the meat. Serve the sauce separately. Serve with dumplings topped with buttered breadcrumbs. Serve with the same wine used for cooking.