John Myers
Poultry: Turkey Legs with Mushroom Sauce and Baked Potatoes
The perfect poultry: turkey legs with mushroom sauce and baked potatoes recipe with a picture and simple step-by-step instructions.
- 3 piece Turkey legs, medium-sized
- 1 piece Fresh and big onion
- Pepper and salt
- 4 tablespoon Extra virgin olive oil
- 400 g Mushrooms brown
- 100 ml Cream 10% fat
- 1 tablespoon Grained vegetable broth *
- Remove any quills from the turkey legs and dry them. Rub with salt and pepper and fry them on both sides in a pan with hot olive oil. Remove.
- Peel the onion and cut into half rings. Fry in turkey leg oil, deglaze with a little water, stir in the grained vegetable stock and layer in a larger pan. Place the turkey legs on top and cook covered in the oven at 160 degrees for about 1.5 hours.
- In the meantime, clean the mushrooms and cut into large slices.
- After the cooking time, take the legs out of the oven and pass the onion sauce through a sieve.
- Now the clubs come back into the tube for about 30-40 minutes. But first put the mushrooms in the mold and pour in approx. 100 ml of water.
- Bring the sauce to the boil and, if necessary, thicken it with a little ice-cold butter or cornstarch.
- Now the turkey legs are tanched and the mushrooms are added to the sauce. Stir in the cream and season to taste.
- Arrange the meat and sauce on preheated plates. We also ate baked potatoes (poultry: marinated chicken legs from the pipe with baked potatoes).
- * Link to spice mixes: Granulated vegetable broth
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