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- Oct 22, 2008
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Copper Creek
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Hilton Head Island
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Barony Beach
Mountainside
A few weeks ago, I went to buy a turkey breast, but the breast cost the same as a whole turkey. No problem, I take that bird home a butcher it myself. One of those easier said than done things, but not the point of this post.
Good things happened right away- carcass parts cleaved away, to transform into turkey stock, then gravy and curried turkey soup. Two legs and two thighs we parceled and frozen.
Today I had a hankering for something in the crock pot so I thawed out those legs, pulled off the skin, and hacked off the tips to make em fit in my (fortunately oblong) crockpot. Braised those legs in balsamic vinegar with some tomatoes, it was awesome with some baby spinach thrown in at the end, served over polenta.
Recipe:
Two turkey legs, skin removed, trimmed to fit crockpot if necessary
Sauté in about 1 T oil one chopped onion. Cook until soft, then add 1 T tomato paste and 1/4 tsp anchovy paste, some thyme, fresh if you have it, and some red pepper flakes. Cook until mixture starts to brown, then stir in 3 T flour and cook 1 min. Stir in 1/2 cup balsamic vinegar and cook a bit until thick. Scrape into crockpot.
Add 1 15-oz can diced tomatoes, well drained, plus 1/4 cup red wine and 1/2 cup chicken broth. Nestle turkey legs in the sauce and cook on low 4-6 hours, until meat is tender.
In the meantime, trim stems from 5 ounces baby spinach. When meat cooked, remove from cooker as set aside to cool. When cool enough to handle, remove meat from the bone, shred coarsely, taking care to remove tendonous parts. Stir meat and spinach into the crockpot and cook just a few minutes until spinach is wilted.
Make yourself some instant polenta and throw in a nice knob of butter, maybe some freshly grated Parmesan.
Good things happened right away- carcass parts cleaved away, to transform into turkey stock, then gravy and curried turkey soup. Two legs and two thighs we parceled and frozen.
Today I had a hankering for something in the crock pot so I thawed out those legs, pulled off the skin, and hacked off the tips to make em fit in my (fortunately oblong) crockpot. Braised those legs in balsamic vinegar with some tomatoes, it was awesome with some baby spinach thrown in at the end, served over polenta.
Recipe:
Two turkey legs, skin removed, trimmed to fit crockpot if necessary
Sauté in about 1 T oil one chopped onion. Cook until soft, then add 1 T tomato paste and 1/4 tsp anchovy paste, some thyme, fresh if you have it, and some red pepper flakes. Cook until mixture starts to brown, then stir in 3 T flour and cook 1 min. Stir in 1/2 cup balsamic vinegar and cook a bit until thick. Scrape into crockpot.
Add 1 15-oz can diced tomatoes, well drained, plus 1/4 cup red wine and 1/2 cup chicken broth. Nestle turkey legs in the sauce and cook on low 4-6 hours, until meat is tender.
In the meantime, trim stems from 5 ounces baby spinach. When meat cooked, remove from cooker as set aside to cool. When cool enough to handle, remove meat from the bone, shred coarsely, taking care to remove tendonous parts. Stir meat and spinach into the crockpot and cook just a few minutes until spinach is wilted.
Make yourself some instant polenta and throw in a nice knob of butter, maybe some freshly grated Parmesan.
