Wash and dry the turkey legs and season with salt, pepper and paprika on all sides.

Peel and halve the garlic.

Fry the turkey legs with the garlic in a large pan with a little oil.

Then put the meat in a baking dish and place in the preheated oven at 200 ° top / bottom heat for 20 minutes.

Meanwhile, prepare the vegetables and sauce.

Peel and slice the onions.

Peel the potatoes and carrots and cut into wedges or sticks.

Clean and chop the champingnons.

In the same pan, heat the olive oil and then sauté the onions for 2 - 3 minutes.

Add the mushrooms and sauté them too.

Add the tomato paste and the sugar to the pan and toast briefly.

Deglaze with the broth and red wine and add the chopped tomatoes.

Season with salt, pepper, paprika powder and oregano and simmer for 5 minutes.

Take the casserole dish with the meat out of the oven, remove the meat and set it aside for a moment.

Put the potatoes and gulls in the baking dish and lightly salt (approx. 1 teaspoon)

Place the fried turkey legs on the vegetables.

Spread the tomato sauce evenly.

Bake in the oven on the middle rack for approx. 60 - 60 minutes.

TIP: The potatoes need different lengths of time, depending on the variety, prick with a fork to see if they are soft.

Remove from oven and serve.