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Turkeylegs Provenciale

Turkeylegs Provenciale recipe image
This hearty Turkeylegs Provenciale is a comforting, rustic dish that captures the essence of Mediterranean cooking. The turkey legs are slowly braised until fall-off-the-bone tender, absorbing the rich flavors of garlic, rosemary, and white wine. Bright acidity from canned tomatoes and briny olives balances the richness of the meat, while toasted almonds add a delightful textural crunch. Ideal for a cozy weekend dinner or a gathering with family, this dish requires minimal active effort but rewards you with deep, savory complexity. Serve it with crusty bread to soak up the flavorful sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1226.5
Dietary: Gluten-free
Description
This hearty Turkeylegs Provenciale is a comforting, rustic dish that captures the essence of Mediterranean cooking. The turkey legs are slowly braised until fall-off-the-bone tender, absorbing the rich flavors of garlic, rosemary, and white wine. Bright acidity from canned tomatoes and briny olives balances the richness of the meat, while toasted almonds add a delightful textural crunch. Ideal for a cozy weekend dinner or a gathering with family, this dish requires minimal active effort but rewards you with deep, savory complexity. Serve it with crusty bread to soak up the flavorful sauce.
Ingredients
  • 22 ounce Turkey Legs
  • 3 tablespoon Olive oil
  • 2 Rosemary Twigs
  • 2 Onions
  • 4 Garlic cloves
  • 1 Hot Pepper
  • 1 16 oz can Whole Tomatoes
  • 8 ounce Olives
  • 8 ounce Peeled Almonds
  • 1.5 cup White Wine
  • 0 Salt & Pepper to taste
Directions
  1. 1
    Cut the turkey legs into large pieces and season generously with salt and pepper.
  2. 2
    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. 3
    Brown the turkey pieces on all sides until golden, then remove from the pot and set aside.
  4. 4
    Reduce heat to medium and add chopped onions, minced garlic, rosemary twigs, and the halved hot pepper (seeds removed) to the pot.
  5. 5
    Sauté the vegetables and aromatics for 5-7 minutes until softened and fragrant.
  6. 6
    Return the browned turkey pieces to the pot.
  7. 7
    Add the whole tomatoes (crushed by hand), their juice, olives, and sliced almonds to the pot.
  8. 8
    Stir to combine, cover the pot, and simmer gently for 1 hour and 15 minutes.
  9. 9
    Pour in the white wine, stir, and heat through for an additional 10-15 minutes until the flavors meld.
  10. 10
    Taste and adjust seasoning with additional salt and pepper if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1226.5kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 4.8g24%
Cholesterol 379.5mg127%
Sodium 363.2mg16%
Total Carbohydrate 15.6g6%
Dietary Fiber 7.9g32%
Sugars 2.3g
Protein 161.7g324%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the hot pepper is deseeded if you prefer less heat, or leave some seeds for extra spice.

The almonds add a nice texture; if you prefer a smoother sauce, you can omit them or add slivered almonds just before serving to keep them crunchy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.

If turkey legs are unavailable, chicken legs or thighs can be used as a substitute, adjusting cooking time slightly.

Keywords: turkey legs, provencale, stew, mediterranean, braised turkey, rosemary, garlic, tomatoes, olives, almonds, white wine, comfort food, dinner, slow cooked, savory, herbs, onions, pepper, main course, family dinner
Read it online: https://www.chefs-mate.com/recipe/turkeylegs-provenciale-2/