John Myers
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Turkey Lower Legs with Red Cabbage and Dumplings
The perfect turkey lower legs with red cabbage and dumplings à la biggi recipe with a picture and simple step-by-step instructions.
for the turkey thigh
- 4 piece Turkey legs
- 100 g Clarified butter
- 4 piece Garlic cloves
- 1 Handful Seasonal herbs
- Paprika
for the sauce
- 20 ml. Hoisin sauce
- 150 ml. Cream 30% fat
- 50 g Butter
- 100 ml. Red wine (tart)
- 3 piece Onions
- 250 ml. Poultry stock (from own production) or good quality from the jar
- 250 ml. Lovage (always use fresh depending on the season)
- 250 ml. White wine vinegar
- Chilli paste (from our own production) or as a finished product
Step 1: preparation
- You begin by drying the turkey legs well and removing the eyes. The thighs are then filled with a quartered and diced clove of garlic under the skin. Then brush with a little wine vinegar. You should do this about an hour before searing so that the skin can soak up well.
Step 2: the frying
- Put the clarified butter in a suitable large casserole and bring to temperature to sear the onion until golden brown. The legs that have already been prepared are seared on all sides until golden brown. Add a total of 1/2 liter of poultry stock / water mixture and sprinkle the legs with paprika. Now the legs are cooked for about 40 minutes.
Step 3: making the side dishes
- During this time, the dumplings and red cabbage are prepared, seasoned and gently steamed. The red cabbage should stay a little firm to the bite, which is why the heat is not set too high. The dumplings are cooked and then kept warm. I refrain from entering special recipes here, as I believe that everyone can use their own way of preparing red cabbage and dumplings. The main actor in this recipe proposal today is the turkey leg.
Step 4: finishing the legs
- The legs are now – after 40 minutes, surrounded with red wine and cooked for another 20 minutes … or. the red wine is boiled down. Take the legs out of the roasting pan at the end of cooking.
Step 5: finishing the sauce
- Chili paste and final spice grinding with hoisin sauce. Add the roughly chopped herbs and cream. If necessary, bind with a grated small potato. As a finish, a touch of lovage.
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