Got a couple turkey legs in the freezer? Still trying to figure out how on earth to make them palatable? Here is a recipe that will make a believer out of any wild turkey leg-hater. Best part is it’s easy.
- •1 Wild Turkey leg and thigh equaling about 2 cups cooked and chopped
- •Enough vegetable or chicken stock to cover the turkey leg
- •1 cup sliced carrots
- •1 cup peas
- •½ onion
- •S+P to taste
- •3 Tbl Butter
- •¼ cup flour
- •1 cup Milk
- •1 ¼ cup broth (you’ll need a bit more for cooking the turkey itself)
- •1 pkg. containing two pie shells
- •Other ingredients than can be added: Mushrooms, celery, or any other vegetable you’re trying to get rid of.
Oven, 400 degrees
1) In the morning, throw your turkey leg and enough vegetable or chicken stock to cover it into the crockpot. Set on low and come back late afternoon.
2) Pull leg out and let cool so it’s easy to handle. Reserve a couple cups of broth. Strip the meat off of the bones, then go through the meat and discard any tough tendon-like pieces or other less pleasing tidbits. Run a knife through the meat once or twice to chop up the bigger pieces.
3) In a bigger pot: melt butter, add flour and cook for a minute or two. Add milk and broth, bring up to temperature; this will thicken the sauce.
4) Next add all your vegetables and turkey meat and stir. Season with S + P to taste.
5) Lay one pie shell in bottom of pie dish. Fill dish with turkey/vegetable filling. Cover with other pie shell. Pinch, crimp or whatever is necessary to seal the two pie shells.
6) 30 minutes in the oven at 400° or until filling is bubbling. Let cool before serving. Putting an aluminum foil wrap around the edge of the crust for the first 15 minutes will prevent it from burning.
Recipe courtesy of Janis Putelis.