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White Wine Braised Turkey Legs Recipe
|Turkey legs/2 legs and thighs 3 to 3 1/2 pound||4|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced or mashed|
|Onion||1 Large, sliced and separated into rings|
|Celery||1 1⁄2 Cup (24 tbs), diagonally sliced|
|Carrots||1 1⁄2 Cup (24 tbs), diagonally sliced|
|Chicken broth/Dry white wine / 1 cup broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Seasoned salt||1 Teaspoon|
Serving size: Complete recipe
Calories 2179 Calories from Fat 1075
% Daily Value*
Total Fat 120 g185.2%
Saturated Fat 51.8 g258.8%
Trans Fat 0 g
Cholesterol 736.2 mg
Sodium 2841.6 mg118.4%
Total Carbohydrates 67 g22.5%
Dietary Fiber 14.1 g56.4%
Sugars 26.3 g
Protein 199 g398.3%
Vitamin A 686.5% Vitamin C 69.3%
Calcium 40.8% Iron 114.6%
*Based on a 2000 Calorie diet
Add garlic, onion, celery, and carrots.
Saute until onions are soft.
Stir in broth, wine, seasoned salt, and pepper.
Bring to a boil, reduce heat, cover, and simmer for about 2 hours or until turkey is very tender.
Remove turkey and vegetables to a warm serving dish with a slotted spoon.
Stir a little pan liquid into flour to make a smooth paste.
Over high heat, quickly reduce sauce in pan by about 1/3 blend in flour mixture and cook, stirring constantly, until thickened.
Pour sauce over turkey and vegetables.