Thanksgiving Dinner for Two
Happy Thanksgiving to all of our Canadian friends and family!
Since Colin and I dont have any family living near us, we often spend our Thanksgiving dinners and Christmas dinners, just the two of us, well now the four of us, counting our four legged girls.
So normally a whole turkey for two will last for the whole week and yes, after 5 nights of turkey, we get tired of it. ( at least I DO! ). So this year I decided to try to make a Thanksgiving dinner for two. I did a quick search on google and I stumbled upon this wonderful recipe from the Food Lab blog at http://www.seriouseats.com
I got inspired by their red wine braised turkey legs ( http://www.seriouseats.com/2013/11/the-food-lab-red-wine-braised-turkey-legs.html ). I did not change much of the original recipe, I replaced the carrots with mushrooms. I thought mushrooms would give a nice earthy taste to this delicious gravy. I’m sure the original recipe was perfect, but I wanted to add my own touch. Feel free to visit their blog and the recipe ( following the link ) to compare with my version.
My version became somewhat darker in color, and no it was not burnt! The meat was very tender and juicy, the deep burgundy color came from the red wine. I really enjoyed this recipe and I think it will easily become my favourite Thanksgiving dinner recipe.
- 2 turkey legs
- 2 tbs of olive oil
- I large onion
- 2 garlic cloves
- 2 celery sticks
- 1 cup of mixed mushrooms (I use white, crimini and oyster mushrooms)
- 1/2 cup of fresh parsley
- 2 cups of red wine
- 4 cups of vegetable broth ( or chicken)
- 1 bay leaf
- 1/2 tsp of dry oregano
- 1/2 tsp of thym
- salt and pepper to taste
- 2 tbs of butter
- 2 tbs of flour
- Preheat the oven at 250F.
- Salt and pepper the turkey legs on both sides.
- Heat oil in a large saute pan and put the turkey legs skin side down and cook for 5 to 8 minutes at high heat until the skin is nice and browned.
- Turn on the other side and cook for another 5 minutes.
- Remove from the pan and reserve.
- Add the chopped onion, celery, mushrooms and cook for about 5 minutes or until the veggies start to get tender and have some coloration.
- Add the red wine and deglaze the pan and let reduce by half.
- Add the vegetable broth, oregano, thym, parsley and bay leaf. Bring to a boil.
- Add the turkey legs, skin side up and then transfer the pan into the oven and bake uncovered for 2 to 2 1/2 hours. ( dont be afraid, since it is braised it will not over cook).
- Carefully remove the turkey legs from the pan and strain the juices in a bowl and then discard the veggies.
- Melt the butter in a sauce pan and add the flour and cook for 5 minutes until the flour starts to get brown.
- Slowly add the reserved turkey juices while whisking in the sauce pan until fully incorporated and gently bring to a boil.
- Taste for seasoning, you may want to add salt and pepper, let simmer for 5 to 10 minutes until the sauce to thickens.
- You can carve the turkey legs by cutting them at the joint and removing the bones if you wish.
- Serve with the hot gravy and a side dish of your choice.
- I serve this with a green mixed salad. You can also do a potato mash and steamed green beans.