Turkeys aren’t for Thanksgiving only! Prepare a quick turkey leg stew in a skillet or roast them with garlic in the oven. Deliciously easy weekday meals!

As I currently have a little time, I was looking on the internet the other day. On the lookout for fresh, stirring ideas, inspiring dishes that I’ve never used before, to treat my loved ones with. Looking for quite some time yet could not find any interesting things. Right before I wanted to give up on it, I found this scrumptious and simple dessert simply by luck over Suncakemom. It looked so tempting

on its snapshot, that called for instant action.

It had been not difficult to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Mind you, it is extremely easy to please him in terms of treats. Anyway, I went to the webpage and then used the simple instuctions that were coupled with great snap shots of the process. It really makes life quite easy. I could imagine that it’s a slight hassle to shoot pics down the middle of baking in the kitchen because you ordinarily have sticky hands thus i genuinely appreciate the time and energy she devote to build this blogpost .

That being said I am inspired to present my own formulas in a similar way. Thanks for the concept.

I was fine tuning the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it absolutely was a great outcome. They prized the flavour, the thickness and enjoyed getting a treat such as this during a busy workweek. They basically asked for lots more, many more. Thus the next time I am not going to make the same miscalculation. I’m going to multiply the quantity .

This is based on the Turkey Leg Recipe from SunCakeMom

Cut the skin and the thin bones at the bottom of the joint around the bone.

Then pierce through the tight and cut along the bone on all four sides.

Cut the remaining thin bones and separate the meat from the bone. If a sharp knife isn’t available use a pair of scissors to cut through the thin bones.

Cut the meat up into smaller pieces for quicker cooking.

Pour oil into a frying pan and on high heat braise the legs until at least one side gets golden brown.

Add the onion, garlic, parsley and the black pepper then mix them well with the meat.

When the onion gets a translucent / glassy look add the mustard, water and turn the heat down to medium low.

Cook it under lid until the meat gets tender enough for about 20 to 40 minutes depending of the chunks of the meat. The smaller the cuts the quicker it cooks. We are after a fairly thick and tasty stew here so the water doesn’t need to be replaced. Nonetheless make sure the onion has enough liquid and stir it once in a while to avoid burning it black.