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Gravy Braised Turkey Legs with Pearl Onions

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Ingredients

Turkey Legs
2 Turkey Legs/Drumsticks
Salt & Pepper
1/2 cup All-Purpose, Unbleached Flour
Gravy
2 tbsp Olive Oil
2 tbsp Organic Unsalted Butter
2 tbsp All-Purpose, Unbleached Flour
1 large (white and pale-green parts only) Leek
2 stalks Celery
4, finely chopped Garlic Cloves
1 tsp, whole Black Peppercorns
1 cup Dry White Wine
1 tbsp Thyme (dried or fresh)
2 dried Bay Leaves
3-5 cups Low Sodium Turkey or Chicken Stock
10-13 Pearl Onions
Optional (but recommended)
1-2 tbsp Heavy Cream
1/4 cup, chopped Parsley
1/4 cup Dried Cranberries/Cranberry Sauce

Gravy Braised Turkey Legs with Pearl Onions

  • Serves 2
  • Medium

Directions

I love Thanksgiving and Christmas. Yes, being with friends and family is great but let’s great real – it’s all about the food! Pretty, special, elaborate holiday dishes! But if you are just having a small gathering or simply don’t feel like making that whole dang bird, you have other options!

Try this Turkey Legs dish with the best gravy ever and cute pearl onions!

Steps

1
Done

Prep The Turkey Legs ( 1 Hour Ahead)

Using a paper towel pat the turkey legs dry and place on a large plate. Generously season the turkey legs on both sides with salt and pepper. Allow the turkey legs to come to room temperature, about 1 hour. 


About 30 minutes later, prepare all of your vegetables and other ingredients.

2
Done

Brown the Turkey Legs

First, dredge your turkey legs. Place 1 cup of AP flour on another plate and dredge the turkey legs on both sides, do not shake off excess.

On medium heat, add the olive oil and butter to your large pot. Once the oil and butter is hot, brown the turkey legs on both sides, about 5–8 minutes on medium-high heat. Once the legs are browned, transfer to a clean plate. 


3
Done

Saute The Vegetables

To your pot, add a bit more olive oil, the chopped onion, leek, celery, garlic, and peppercorns. Next, season with salt and cook, stirring often and scraping up brown bits from bottom of pot. Cook until vegetables are softened and begin to brown around the edges, 10–12 minutes. 


4
Done

Start The Gravy

Sprinkle in the remaining 2 tbsp of flour and cook, stirring for about a minute. Next, add the wine ad bring to a boil, stirring, and cook until almost all of the liquid has evaporated. Add thyme, bay leaves, and 2 cups of turkey stock. If you are using low sodium stock, season with about 1 tsp salt and bring to a simmer.

5
Done

Add the Turkey Legs

Place turkey legs back in pot and add a bit more stock just until the liquid comes up about half way of the turkey legs. Bring the pit to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°. This will take about 35–45 minutes.

6
Done

Finish the Gravy

Transfer the turkey legs to another clean plate. Wash your plate well or us a new one to avoid contamination.

Add the peeled pearl onions to the pot and simmer until tender, about 20 minutes.

To finish the gravy, you can add about 1 tbsp of heavy cream and stir to combine. This step is optional (but it's Thanksgiving, right?!)

Lastly, get a spoon, taste and adjust seasoning with salt and pepper if needed.

7
Done

Finish The Dish

You can add the turley legs back to the pot and keep on the lowest heat until ready to serve.

To serve, add the gravy and pearl onions to a large serving platter. Top with the turkey legs and add some dried cranberries (or cranberry sauce) and parsley.


Happy Holidays!

Joni

Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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