Refined turkey legs on sauerkraut

Ingredients for 4 servings:

• 2 large turkey drumsticks
• 1 can sauerkraut, approx. 800 g
• 1 ½ cup(s) wine, e.g. B. Moselle wine
• 2 bay leaves
• 1 ½ cup(s) seedless grapes
• 125 ml cream
• 1 tsp cornstarch
• 1 tbsp paprika powder, sweet
• 1 tsp salt
• ½ tsp pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

prepared in a Roman pot

Mix the sauerkraut with the grapes, then transfer the sauerkraut to the well-watered Roman pot. Add the bay leaves and pour over the Moselle wine. Rub the turkey legs with salt and pepper and place them on top of the sauerkraut. Place the Roman pot on the rack in a cold oven and cook for 90 minutes at approximately 220 degrees Celsius using top/bottom heat. Once the cooking time is up, place the cabbage and legs on a preheated plate. Pour any remaining liquid into a saucepan. Stir the cornstarch into the cream until smooth and use to thicken the sauce. Season to taste with paprika and, if desired, a little salt and pepper. Then pour the sauce over the legs. Mashed potatoes go very well with this. Use a cup with a capacity of approximately 200-250 ml.