Turkey Leg on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Roast turkey (turkey thigh), approx. 1.2 kg, with bone and skin
- Salt and pepper, white
- 3 tablespoon oil
- 1 tablespoon parsley, dried
- 1 tablespoon marjoram, dried
- 2 bay leaves
- 8 grains black pepper
- 200 ml vegetable stock (instant)
- 4 onion (s)
- 850 ml sauerkraut, mild, from the can
- Paprika powder, noble sweet
- 400 ml poultry stock, from the jar
- 0.5 ½ bunch parsley
- 1 pinch (s) sugar
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the skin of the meat crosswise with a sharp knife. Season with salt and pepper. Heat the oil in a roasting pan. Sear the meat on all sides over medium heat. Sprinkle with parsley and marjoram on all sides. Add the bay leaves and peppercorns. Deglaze with broth and cover in the preheated oven (electric stove 200 ° C, gas mark 3) for about 105 minutes.
- Cut the onions into wedges. Pluck the sauerkraut apart with a fork. Mix the sauerkraut, onions and paprika together and after about 45 minutes of stewing, add to the roast. Deglaze with the stock and simmer until the end. Finely chop the parsley. Take the roasting pan out of the oven, season the sauerkraut again with salt, pepper, paprika and sugar. Serve sprinkled with parsley.
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