Serious Eats: Recipes

Turkey Au Vin

[Photograph: Kerry Saretsky]

Here's a turkey-leg riff on coq au vin. I braise turkey legs in a classic sauce of mushrooms, shallots, garlic, thyme, Cognac, deep red wine, and stock. As it bubbles away for hours, the gravy thickens and the meat gets more tender. It's a gorgeous stew served over mashed potatoes or buttered gnocchi. Consider it a French-American Thanksgiving alternative.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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