• On Oct, 23, 2020
•  lady
•  Recipes

Turkeys aren’t for Thanksgiving only! Prepare a quick turkey leg stew in a skillet or roast them with garlic in the oven. Deliciously easy weekday meals!

As I lately have some time, I was searching on the web a few days ago. On the lookout for fresh, challenging tips, inspirational dishes that I have never used before, to treat my family with. Searching for a long time but couldn’t discover too many interesting things. Right before I wanted to give up on it, I discovered this tempting and simple dessert simply by chance. The dessert seemed so yummy on its snapshot, that called for urgent actions.

It was easy to imagine just how it’s created, how it tastes and just how much my hubby might enjoy it. Mind you, it is rather easy to impress the guy in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyhow, I went to the webpage: Suncakemom and followed the step-by-step instuctions that were combined with nice pics of the task. It just makes life faster and easier. I could suppose it’s a bit of a effort to take photographs in the midst of cooking in the kitchen as you may usually have gross hands therefore i seriously appreciate the time and effort she placed in to make this post .

Having said that I am encouraged to present my personal formulas in the same way. Thanks for the thought.

I was fine tuning the original formula create it for the taste of my family. Need to say it absolutely was an awesome success. They enjoyed the taste, the overall look and loved getting a sweet such as this during a stressful workweek. They ultimately wanted even more, more and more. So next time I’m not going to make the same miscalculation. I’m likely to double the quantity .

This Turkey Leg Recipe post was made possible by SunCakeMom

Cut the skin and the thin bones at the bottom of the joint around the bone.

Then pierce through the tight and cut along the bone on all four sides.

Cut the remaining thin bones and separate the meat from the bone. If a sharp knife isn’t available use a pair of scissors to cut through the thin bones.

Cut the meat up into smaller pieces for quicker cooking.

Pour oil into a frying pan and on high heat braise the legs until at least one side gets golden brown.

Add the onion, garlic, parsley and the black pepper then mix them well with the meat.

When the onion gets a translucent / glassy look add the mustard, water and turn the heat down to medium low.

Cook it under lid until the meat gets tender enough for about 20 to 40 minutes depending of the chunks of the meat. The smaller the cuts the quicker it cooks. We are after a fairly thick and tasty stew here so the water doesn’t need to be replaced. Nonetheless make sure the onion has enough liquid and stir it once in a while to avoid burning it black.