Simple. Rustic. Comforting. This one pot meal will warm you from the inside out on cold Fall or Winter evenings. It is one of the all time favorite meals my mom used to make when I was little. When we moved to Hong Kong and turkey legs were impossible to come by she did try it with chicken meat a few times and it was just not the same. This is the best time of year to make it as turkey legs are widely available. I have tried using Turkey breast meat but it was not nearly as moist or tender. Stick with those big drumsticks and enjoy a piece of my childhood…
Spanish Turkey Legs
- 2 Turkey Legs (I remove most of the skin)
- 2 Tbsp extra virgin olive oil
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 can diced tomatoes
- 1 Bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup chicken stock (or more)
- 6 medium carrots, sliced
- 5-6 potatoes, diced (I had very small red, yukon and purple potatoes this time around and used 12…you want roughly equal proportions of potatoes to carrots)
- Heat olive oil in a Dutch Oven or large frying pan. Brown the turkey on both sides.
- Add celery, onion, tomatoes with their juice, bay leaf, salt, pepper, and 1/2 cup chicken stock. Since I remove most of the skin from the turkey I make sure it is resting on a “bed” of the veggies to prevent it from sticking to the bottom of the pan as it simmers.
- Simmer for 2 hours covered, checking occasionally. If all the liquid cooks off be sure to add a little more chicken stock and turn your burner down slightly.
- Add potatoes and carrots. Lay the drumsticks on top of the vegetables. If all the liquid has cooked off be sure to add a little more chicken stock. Simmer for one more hour.
- Remove drumsticks from the pot and take the meat off the bones. It should be falling off the bone and very tender. Mix the meat back into the veggies and serve.