Turkey legs with yellow turnips

A simple and delightful dish from my mother, written in her inimitable style. Can be doubled.

Turkey legs with yellow turnips

Start with 1 turkey leg quarter, separated,  2 turkey thighs, or 2 drumsticks, skin removed if desired. Rinse turkey, dry, rub a little salt and pepper on them. Brown gently in a little vegetable oil (canola, corn – not olive) Chop a good 3/4 to 1 cup of celery including leaves, about the same amount of onions. You can add 1/2 chopped carrots or omit them as desired. Add all veg to turkey after it has browned lightly on all sides. It won’t be evenly browned. Be patient about letting the vegetables wilt and begin to color, stirring once in a while. Add about a scant cup of white wine, whatever’s in your fridge, some soave or even dry white vermouth if that’s what’s available. Let it evaporate over medium heat until you have a moist but not liquidy potful. Now add some stock – usually chicken, to come about half way up the turkey pieces – as you know, this depends on the size of your pan.  Stir lovingly, add a bay leaf or 2, cover and keep at a simmer.

Have a large (softball size) yellow turnip (rutabaga), peel and cut into 1 inch chunks which you then parboil in salted water for a few minutes. Drain and set aside. When the turkey has cooked for about an hour, add the turnip to the turkey, tucking the chunks down into the liquid. Turn the turkey pieces over. Cover, simmer over low heat until tender (this depends on the size and “maturity” of the turkey. Just poke every once in a while – it is not a fine-timed recipe. Allow an hour at least after adding the turnip.

Cut peeled medium onions into halves or use smaller onions –  as many as you want to eat – microwave them in a little chicken broth until almost done. Transfer to turkey pot and let all meld over low heat for a little while. You can serve at this point – having prepared whatever potato you would like – plain boiled chunks, mashed. Keep an eye on the amount of sauce that the dish is providing and add a bit more stock or take the cover off if you want to reduce. Good with applesauce with horseradish, or cranberry sauce if you like that. Reheats well.

Explore posts in the same categories: Poultry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: