• 1 Tablespoon olive oil
  • 2 Tablespoon butter
  • 4 turkey Legs
  • 1 cup chopped onion
  • 1/2 cup carrots sliced 1/2" thick
  • 1/2 cup celery 1/2" thick
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine (or chicken broth)
  • ¼ cup chopped fresh herbs (I used sage, parsley, and thyme)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon cornstarch
  • 2 Tablespoon heavy cream

It may be the middle of summer, but here’s a turkey dish that will leave you thankful

Tales of the Dinner Belle

By Brenda Stanley

I’m not sure why, but sometimes, in the middle of July I need a turkey fix. Why do we only eat this delicious dish once a year? My slow cooked herb braised turkey legs are so savory and fall apart tender, and because they are cooked in the slow cooker, my oven stays off and the house stays cool! For me the best part of the turkey is the dark meat. It has more flavor and is juicy and tender, and this dish cooks up its own gravy and vegetables as well, so you have a complete meal in one pot.  That’s a whole lot easier than a Thanksgiving dinner, but you still get to enjoy that delicious turkey goodness.

Belle’s Herb Braised Turkey Legs

1 Tablespoon olive oil

2 Tablespoon butter

4 turkey Legs

1 cup chopped onion

1/2 cup carrots sliced 1/2″ thick

1/2 cup celery 1/2″ thick

2 teaspoons minced garlic

1/2 cup dry white wine (or chicken broth)

¼ cup chopped fresh herbs (I used sage, parsley, and thyme)

½ teaspoon salt

¼ teaspoon pepper

1 Tablespoon cornstarch

2 Tablespoon heavy cream

In large skillet, melt the butter and olive oil over medium high heat. Brown turkey legs on all sides until golden and then place into the slow cooker.  In the same pan, add the onion, carrots, celery, and garlic and cook until slightly softened, about 5 minutes. Add the wine (or broth) and bring to a boil make sure to scrape up any brown bits.  Cook for about 2-3 minutes then add the herbs, season with salt and pepper, and cook for another minute. Pour this mixture over the turkey legs in the slow cooker. Cover and cook on low for 6 hours.  When finished, transfer turkey legs and vegetables to plate and cover with foil to keep warm. Pour the sauce into a saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons of water, and then whisk into the sauce. Bring to a boil and cook until it thickens, about 2 minutes. Remove from heat, stir in the cream until it is hot. Serve over the turkey and vegetables.