Turkey Red Wine Sauce Recipe
Perhaps you have been craving the satisfying flavor of roasted turkey, but you don't want to make a lengthy meal for a crowd. Turkey legs can be roasted in a fraction of the time and are perfect for a meal for two. Braising turkey legs in stock, red wine and herbs is easy, even for the novice cook. And, with all of the pan juices left after cooking, you can create a delicious wine sauce that elevates turkey to an almost gourmet status. You will be delighted with the results!Braised Turkey Legs in Herbed Wine Sauce
½ cup flour
1 teaspoon each of salt and dried oregano leaves
½ teaspoon pepper
4 turkey drumsticks (approximately 4-5 lbs)
¼ cup olive oil
2 onions chopped
4 cloves garlic, minced
1 cup chicken stock or canned chicken broth
1 cup dry red wine
1 bay leaf
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh rosemary, chopped
Preheat oven to 350 degrees. In a pie pan, combine flour, salt, oregano, and pepper. Dredge drumsticks in flour mixture, and set remaining flour mixture aside.
Heat olive oil in a large frying pan over medium heat. Add turkey and cook until browned on all sides. Transfer to a large casserole dish or roasting pan. Add onions and garlic to pan drippings and cool until onions are soft. Stir in stock, wine, bay leaf, thyme, and rosemary. Scrape browned particles from pan. Pour sauce over turkey, cover, and bake for 2 to 2 1/2 hours or until meat is tender.
Lift out turkey and arrange on plates or platter. Measure reserved flour mixture and blend with an equal amount of water. Stir into pan juices. Cook on stove, stirring constantly until sauce is boiling and thickened. Spoon gravy over turkey and serve.
While you can serve this dish with traditional turkey dinner fare such as sweet potatoes and mashed potatoes, consider something a little different like a mushroom risotto or roasted acorn squash.
Turkey can be served with a variety of different wines. Light reds such as Beaujolais Nouveau and Pinot Noir are good choices. A great white wine option is a dry Gewurztraminer that can balance the flavor of the turkey with a spicy aroma and a full flavor. Remember that white wine should be served chilled but not ice cold to maximize the flavor.
