Summary

Ingredients

• 2 turkey leg (s), each with a bone approx. 800 g, or a large one approx. 1.4 kg
• some iodized salt
• some black pepper
• 150 g bacon, mixed
• 2 tablespoon olive oil, cold-pressed
• 1 small onion (s)
• 1 clove garlic
• 3 leeks
• 3 carrot (s)
• 1 small celeriac
• 1 bunch parsley, smooth
• 1 tablespoon tomato paste
• 1 ½ tablespoon cranberries
• 250 ml red wine, strong
• 0.5 ½ cup sweet cream
• 2 tablespoon crème fraîche

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Instructions

1. Rinse the turkey legs with cold water, dry them and rub them with iodized salt and pepper.
2. Finely dice the bacon. Let out slowly in an oval roaster. Add oil, heat and fry the legs brown all over.
3. Peel and finely chop the onion and garlic. Clean and wash the leek and cut into rings. Peel and finely dice the carrots and celery. Rinse the parsley, toss dry and chop.
4. Put everything in the pot and let it simmer briefly while stirring. Add tomato paste. Pour in the red wine from the side.
5. Cover the legs and let simmer for approx. 2 hours over a mild heat. Pour in the cream about 15 minutes before the end and refine with cranberries. Optionally, coat the legs with crème fraîche.
6. Remove the legs, peel off the meat in large pieces and arrange on a platter. Season the stewed vegetables with iodized salt and pepper and arrange around the meat. Serve the sauce separately.
7. Serve with dumplings, which have been doused with breadcrumbs roasted in butter. Serve the same wine that was used for cooking.