This hearty Turkey Legs Provenale delivers deep, savory flavors inspired by the south of France. The turkey becomes incredibly tender after a long, slow simmer, absorbing the aromatic essence of fresh rosemary, garlic, and white wine. Bright acidity from canned tomatoes and briny olives cuts through the richness, while toasted almonds add a delightful crunch. It is a comforting, protein-packed meal perfect for a cozy family dinner or a casual gathering. The dish balances rustic simplicity with sophisticated herbal notes, making it an excellent choice for showcasing affordable cuts of meat transformed into a gourmet experience. Serve with crusty bread to soak up the delicious sauce.
Turkeylegs Provenciale
Description
This hearty Turkey Legs Provenale delivers deep, savory flavors inspired by the south of France. The turkey becomes incredibly tender after a long, slow simmer, absorbing the aromatic essence of fresh rosemary, garlic, and white wine. Bright acidity from canned tomatoes and briny olives cuts through the richness, while toasted almonds add a delightful crunch. It is a comforting, protein-packed meal perfect for a cozy family dinner or a casual gathering. The dish balances rustic simplicity with sophisticated herbal notes, making it an excellent choice for showcasing affordable cuts of meat transformed into a gourmet experience. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 325F (165C) if using an oven-safe pot, or prepare a large heavy-bottomed Dutch oven on the stovetop.
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Season the turkey legs generously with salt and pepper on all sides.
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Heat the olive oil in the Dutch oven over medium-high heat.
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Brown the turkey legs on all sides until golden brown, about 3-4 minutes per side. Remove turkey and set aside.
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Reduce heat to medium. Add chopped onions, minced garlic, rosemary sprigs, and the hot pepper (halved and seeds removed) to the pot.
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Saut the vegetables for 5-7 minutes until onions are softened and fragrant.
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Return the turkey legs to the pot. Add the canned tomatoes (crushed by hand or chopped), olives, and white wine.
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Bring the mixture to a simmer, then cover the pot.
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Simmer gently on the stovetop or in the oven for 1 hour and 15 minutes, until the turkey is tender.
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Toast the peeled almonds in a dry skillet or under the broiler until lightly golden, watching closely to prevent burning.
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Sprinkle the toasted almonds over the turkey legs just 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
The hot pepper can be adjusted based on your spice preference. Remove seeds for less heat or leave them in for more kick.
If the sauce reduces too much during cooking, add a splash of water or broth to maintain a saucy consistency.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
For a richer flavor, you can deglaze the pan with the wine after browning the turkey and before adding the vegetables.
