Turkey Thigh with Spaetzle and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast turkey (turkey thigh), on the bone
- 4 slices bacon, fat
- 1 ½ liter chicken broth or stock
- some salt and pepper
- some paprika, hot as rose
- 1 point spaetzle
- 1 large can red cabbage
- some jam (raspberry jam or similar)
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200-250 ° C top / bottom heat. Pepper, salt and rub the turkey thigh well with paprika. Possibly trigger the bone; I prefer to do this when serving. Then place the leg in a roasting pan or something similar (skin facing up) and cover with the fatty bacon.
- Pour 500 ml of the broth and bake / fry on the middle rack until the broth has largely boiled away. Then pour in more (there should always be enough stock left in the roasting pan). The leg should stay in the oven for about 2 hours so that it is nice and tender. If the skin becomes too dark, simply cover it with aluminum foil.
- Arrange the leg nicely and use the sauce thickener to conjure up a delicious dark sauce from the remaining stock. Prepare spaetzle and heat red cabbage with raspberry jam. There are of course no limits to your imagination, you can also snip green grapes into it.
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