Think the big bird is only for Thanksgiving? Well think again. You can enjoy the delicious game year round. Enter round two of my battle with the large, feathered foe.
Ingredients:
- turkey legs
- salt
- pepper
- garlic powder
- thyme
- rosemary
- celery seeds
- potatoes (about a pound or two)
- 1 large yellow onion (cut into large pieces)
- coriander seeds
- chicken broth (approx. 8 cups or so)
- flour
- canola oil
Season the legs with the salt, pepper, garlic powder, thyme, rosemary, and celery seeds. In a dutch oven (or other large pan), sear the meat in a couple of tablespoons of canola oil. Allow the overgrown chicken legs to develop some good color and then remove them from the pan. (Note: We are not cooking them all the way at this point in the process. They will finish cooking later in the oven.) Add the potatoes and onions to the same pot and let them cook for a little bit. Then add about two or three tablespoons of flour to the mix and continue cooking for about another minute or so. Next, pour in the chicken broth and add the turkey back to the pot. You want enough broth to cover the majority of the meat, but you don’t need to give them enough liquid to perform a synchronized swimming routine. Add about a tablespoon of coriander seeds to the pot,*** cover and place in a 350 degree oven for 45 minutes. (You can let it go for longer to allow the flavors to develop even more, but I think my stomach started to growl…) For serving, I decided to remove the turkey legs and then use the potato/onion/broth mixture as a delicious soup.
HungryHutch Followers, I have a slight confession to make – some of the things I make are better than others. I made this a couple of weeks ago now, so my memory might be slightly fuzzy, but I fondly recall consuming every last drop of the contents from the pot. (I think I may have even licked my bowl.)
***I’ve come to learn that whole coriander seeds aren’t exactly what one wants to find in the middle of enjoying one’s fabulous meal. So an idea to remedy this situation might be to tie them up in a cheese cloth before placing in the pot to hang out with all of the other ingredients. Or you could just use ground coriander. Feel free to do whatever floats your boat.
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