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 a little time, I was looking on the web last week. In search of fresh, fascinating tips, inspiring meals that We have never used before, to astonish my family with. Searching for a while unfortunately could not find any interesting stuff. Just before I thought to give up on it, I discovered this tempting and simple treat by chance at Suncakemom. The dessert looked so delicious on its image, it required prompt actions.
It had been not so difficult to imagine how it is created, how it tastes and just how much boyfriend is going to love it. Mind you, it is quite simple to keep happy the man when it comes to desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the blog and followed the step-by-step instuctions which were coupled with great photos of the procedure. It really makes life much simpler. I could imagine that it is a slight hassle to shoot pics in the middle of cooking in the kitchen as you will often have gross hands therefore i seriously appreciate the time and energy she put in for making this post .
Having said that I’m encouraged to present my own dishes similarly. Appreciate your the thought.
I had been fine tuning the initial formula create it for the taste of my loved ones. I have to mention it turned out a terrific outcome. They loved the flavor, the overall look and loved having a sweet like this during a lively workweek. They basically demanded lots more, many more. So the next occasion I am not going to make the same mistake. I’m likely to twin the volume .
Turkey Leg Recipe Smoked was first baked 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.