These Catalan-Style Turkey legs come from a three-course menu that's both cheap and simple to prepare, whether you're cooking for two or the entire staff of a Michelin-starred restaurant. It's a simple braise made from meaty turkey legs seared and slow cooked with onions, tomatoes, sherry soaked raisins and prunes, and finished with a frugal scattering of pine nuts. It's the sort of dish that requires a bare amount of effort, one that can be put together and left to simmer while the staff (or you at home) continues other prep.
Just like chicken thighs, turkey legs are an economical cut that's often overlooked. By braising instead of roasting, these legs emerge juicy and nearly falling off the bone with sweetness and warmth from the sherry, raisins and prunes. Served up with something starchy like a Saffron Risotto with Mushrooms (recipe to come later this week) and you've got a lovely fall family meal to share either with your restaurant family or your real one at home.
As always with our Cook the Book feature, we have five (5) copies of The Family Meal to give away this week.
Cook the Book: Catalan-Style Turkey
About This Recipe
|Active time:||20 minutes|
|Total time:||1 hour 45 minutes|
- Scant 2/3 cup raisins
- 1/2 cup prunes, pitted
- 1 cup dry sherry or vino rancio
- 3 red onions, thinly sliced
- 6 turkey drumsticks
- 3 tablespoons olive oil
- 1 cup chopped tomatoes
- 3 cups water
- 2 tablespoons pinenuts
Put the raisins and prunes in a bowl and pour in the sherry or vino rancio. Let soak for 12 hours.
Thinly slice the onions. Season the turkey with salt and pepper.
Put a wide pan over medium heat, then add almost all of the oil. Brown the turkey for 10 minutes, until golden all over.
Add the onions. Try the onions and turkey for about 10 minutes, stirring often, until the onions are caramelized and dark golden brown.
Drain off the sherry or vino rancio from the fruit, then add it to the pan.
When most of the vino rancio has evaporated, add the chopped tomatoes and continue to cook until everything is well caramelized.
Pour in the water, reduce the heat and simmer for 30 minutes.
Add the raisins and prunes. Cover the pan and let cook for another hour, or until the turkey is very tender and the sauce is thick and tasty.
Meanwhile, heat the remaining oil in a frying pan, then add the pine nuts. Cook over low heat for about 5 minutes, stirring often until golden.
Put the turkey onto a serving dish, cover with the sauce, raisins, and plums. Finish with a sprinkling of pine nuts.