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Turkey Legs with Red Cabbage and Potato Dumplings

5 from 6 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 24 kcal

Ingredients
 

  • 3 Turkey thighs
  • 1 bunch Root vegetable
  • 1 tbsp Tomato paste concentrated three times
  • 0,25 L Vegetable broth or red wine to pour on
  • Some honey
  • Salt
  • Black pepper from the mill
  • Sweet paprika
  • Dried marjoram
  • Oil
  • Cornstarch dissolved with a little water

Instructions
 

  • Wash the turkey legs with kitchen crepe, drain them well, season with salt, pepper and rub well with paprika and marjoram.
  • Let the oil get hot in a pan and fry the legs well all around, set aside.
  • In the meantime, wash and clean the vegetables and cut them into large pieces. Pour the leftover turkey with a little broth or red wine.
  • Put the vegetables in a large saucepan with the broth or red wine, put the seared turkey turkey on top and fry it in the preheated oven at 18o degrees for 2 - 2 1/2 hours, depending on the greetings of the cattle in the oven, have the last 10 minutes Cricket datzgeschlatet. Pass the juice through the brisk Lotte and bind it with cornstarch dissolved in a little water
  • I'm sorry, unfortunately only have two poor pictures, had my mother-in-law and sister-in-law as guests, cooked and cooked and forgot to take pictures. One picture is from leftover food because I made bread dumplings with it.

My Christmas menu:

  • 6th appetizer: beef soup with fries as an insert main course turkey knuckle with red cabbage and potato legs Dessert: cream quark with Grand Manier oranges (LUNAPIENA CAME VERY GOOD WAS DELICIOUS THANKS FOR THE RECIPE)

Nutrition

Serving: 100gCalories: 24kcalCarbohydrates: 2.6gProtein: 0.8gFat: 1.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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