| Turkey Legs Prep |
| 4 Tablespoon extra virgin olive oil |
| 1 Large carrot, large dice |
| 1 Medium leek, large dice |
| 1 Large onion, large dice |
| 1 Pint dry white wine |
| 2 (About 1 pound each) TURKEY LEGS |
| 3 Quarts TURKEY STOCK |
| 3 Ounces dried mushrooms |
| 1 Tablespoon juniper berries |
| 2 Tablespoons black peppercorns |
| 3 Bay leaves |
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- In a medium sized pot, heat olive oil and brown diced carrot, leek and onion.
- Deglaze the pot with wine.
- Lightly season turkey legs with salt and pepper. Add turkey legs to the vegetables.
- Cover with stock.
- Stir in dried mushrooms.
- Wrap juniper berries, peppercorns and bay leaves in cheese cloth and securely tie shut. Gently hammer the sachet to break the peppercorn and berries. Place it in the pot.
- Bring to a simmer and turn off the heat. Cover pot with foil, and place in a 325degree F oven for about 90 minutes or until the turkey slides down the bones and inch or so.
- Pick the turkey off the bones. Strain and reserve the braising liquid.
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| Potato Gnocchi |
| 6 russet potatoes |
| 2 egg yolks |
| 1 Tablespoon extra virgin olive oil |
| 2 Tablespoons kosher salt |
| 2 Cups all purpose flour |
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- Roast potatoes on a bed of salt at 350 degrees F for an hour or until fully cooked.
- Peel potatoes and put the flesh through a food mill.
- Mix the egg yolks with olive oil and add to potatoes along with salt.
- Gently work the ingredients together and slowly add the flour. (Over-mixing the dough will make the gnocchi gummy.)
- Cut small pieces from the dough and roll out by hand into ropes - keep the table dusted with flour so the dough does not stick
- Using a bench knife, cut the ropes into small uniform pieces.
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| Finish |
| 2 Tablespoons unsalted butter |
| 1 Medium shallot, minced |
| 2 Tablespoons fresh rosemary, chopped fine |
| 2 Tablespoons pink peppercorns, chopped fine |
| 2 Ounces grated Parmesan |
| 2 Ounces shaved Parmesan for garnish |
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- Drop gnocchi in small batches into boiling water.
- In a sauté pan, combine a touch of butter, pinch of shallots and some of the braising liquid – cook the rawness out of the shallots.
- Add some of the turkey meat, chopped rosemary and pink peppercorns.
- When the gnocchi float, transfer them, using a slotted spoon, into the sauté pan. Add a little grated Parmesan and toss until it is all incorporated and creamy. (Additional stock and butter may be required.)
- Spoon into a bowl and garnish with shaved Parmesan.
- * This may also be served as an entree and will yield 4 entree portions.
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