Fry the turkey legs all over, add the onions after a few minutes and fry them with them. Season with salt, pepper and paprika powder and deglaze with the red wine. Stir in the lingonberries, add the bay leaves and cover the legs for about 50-60 minutes over low heat.
Finally, strain the sauce through a sieve and season to taste.
Serve the legs with the sauce and serve with red cabbage and dumplings.
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