• Turkey Curry
• Mau Mau
• Turkey Escalopes
• Dinde-au-vin
• Turkey Leg Saté
• Roast Turkey Legs

Dinde-au-vin

Ingredients

• 1oz butter
• 4 small turkey legs or 2 large turkey legs
• 4oz streaky bacon, diced
• 12 button onions, whole
• 1 clove garlic, crushed
• 2 tbsp tomato puree
• ½ pt stock (made with 1 stock cube)
• ½ pt red wine
• 3 sprigs fresh parsley
• 1 bay leaf
• Salt and black pepper
• 4 oz button mushrooms
• 2 tsp cornflour, blended with 1 tbsp water

• 2 turkey legs
• 2 dsp olive oil

Instructions

Melt the butter and sauté the turkey legs and place in a large casserole dish with lid. Sauté the bacon, onions and garlic until golden brown then add to the turkey. Blend the tomato purée with the stock and pour over the turkey with the red wine. Add the parsley, bay leaf, seasoning and mushrooms and cover. Bake in the middle of a moderate over 180°C for 1½hrs. Remove from the oven, skim off any excess fat and stir the cornflour and water paste into the remaining mixture. Return to the oven for a further 20 minutes. Before serving, remove the bay leaf. Serve with rice or jacket potatoes and a green vegetable.

Servings: 3-4