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1/1 Photo of Braised Turkey Legs With Wild Mushroom Stuffing
During Thanksgiving turkeys were on sale at my supermarket for less than $5, so I couldn't resist getting an extra one, and I wanted to prepare it in a different way. This is a deliciously different way to prepare turkey, created by Wolfgang Punk. Slow braising the turkey makes for a succulent result. I've recreated the recipe here, using less exotic ingredients (foie gras was originally used). The original also called for roasting the turkey breast along side the leg portions, but there was nothing original in that (you basically just roast it until it's 165 degrees internally), so I left that part out.
Units: US | Metric
Serving Size: 1 (679 g)
Servings Per Recipe: 6
The following items or measurements are not included: