Turkey in Champagne Sauce With Toast Flowers
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 tablespoon oil
- 2 1⁄2 lbs turkey legs
- 4 cups water
- 1 cup onion, thinly sliced
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup flour
- 1 1⁄2 cups half-and-half
- 3 tablespoons butter
- 1⁄2 lb sliced fresh mushrooms
- 6 ounces dry champagne
- 1⁄3 cup minced parsley
-
Toast flowers
- 18 slices white bread
directions
- in a 12" skillet heat oil over med-high heat cook legs until browned on all sides.
- add water onion salt and pepper. bring to a boil then reduce heat to low. cover and simmer 1 1/2 hours.
- remove turkey from skillet and let cool. remove meat from bone and cut into 1" pieces discard the skin and bones.
- over high heat cook broth that is in the skillet until it reduces to 1 1/2 cups.
- in small bowl blend flour with 1/2 c half and half until smooth and belended throughly, add remaining half and half and stir well.
- add half and half to broth and stir until thickened.
- in another large skillet add butter and heat over med-high heat. saute mushrooms until tender.
- gently add the mushrooms and any butter remaining into broth mixture. add turkey, champagne and 1/4 c parsley.
- keep warm until ready to serve, use of a chaffing dish would do well if you have a cover for it.
- serve with toast flowers by using a flower shaped cookie cutter to cut out flowers in the bread slices bake on a cookie sheet in 450 oven for3-5 minutes until golden.
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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.