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 most recently have some time, I had been searching on the internet last week. Attempting to find new, fascinating tips, inspiring recipes that We have never tested before, to impress my family with. Searching for quite some time unfortunately could not come across lots of interesting things. Right before I thought to give up on it, I ran across this delightful and easy dessert by chance. It looked so fabulous on its photo, that called for quick action.
It was not so difficult to imagine how it is made, its taste and just how much boyfriend might enjoy it. Mind you, it is extremely easy to delight the guy in terms of cakes. Anyways, I visited the blog: Suncakemom and simply followed the step-by-step instuctions that had been combined with impressive photographs of the process. It really makes life much easier. I can suppose it’s a slight inconvenience to shoot pics in the midst of cooking in the kitchen because you normally have sticky hands so that i sincerely appreciate the commitment she placed in to make this post .
Having said that I am encouraged presenting my own dishes in a similar way. Thanks for the idea.
I had been tweaking the original formula to make it for the taste of my loved ones. I can tell you that it was an incredible outcome. They loved the taste, the consistency and enjoyed having a delicacy like this in the middle of a busy week. They quite simply requested even more, a lot more. So next time I am not going to commit the same mistake. I’m going to twin the quantity to make them happy.
You can find the original Turkey Leg Recipe Smoked and more at 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.