Turkey legs always come out crazy great when you stew them. This is a two for one because you also get a great stew too. You need to make my home made stock for this stew. My home made stock is also used for many of my stuffing recipes and my gravy recipe. Two large leg quarters made me 25 ounces of meat and two large bowls of stew.
Ingredients for around 6 servings
2 turkey leg quarters
1 lb parsnips – peeled, diced
1/2 large sweet onion – peeled diced
2 carrots – peeled diced
2 celery ribs – diced
13 cloves garlic – fine chopped
1 cup turkey stock
1 heaping teaspoon bomba (Italian hot pepper paste) ( I used Coluccio Brand Stuzzichino Hot Pepper Paste this has really great flavors to it)
2 bay leaves
3 good branches of parsley (hard ends cut off)
12 small sprigs thyme
6 sprigs rosemary
3 branches of sage
kosher salt – sprinkle legs well
granulated garlic – sprinkle legs well
ground black pepper – sprinkle legs well
paprika – sprinkle legs well
Directions
Preheat oven to 350 degrees F and have a rack in the middle of the oven for the pan.
Fill the pan with the stock, onions, garlic, celery, carrots, bay leaves, parsley, rosemary, sage and thyme.
Add the leg quarters and season the tops well with kosher salt, granulated garlic, black pepper and paprika. (I used to season all over and found that the stew got too salty…but it comes out just right if I only do the top)
This gets wrapped tight with foil and goes on the middle rack of a preheated 350 degree F oven. Ovens do differ…..so timing will differ some……In my oven this was perfect in 2 1/2 hours.
You need to remove the legs and let them cool an hour. Remove the skin and clean the meat off the bones. The stock cools on the counter till room temperature and then can go in the refrigerator to chill over night. The next day you came scrap off the fat that floats to the top. Use this flavorful fat to make your gravy.
ENJOY!
