I don’t often eat Turkey, usually only around Thanksgiving but I thought this would be a nice change for me & for you. I REALLY love the flavor of orange with any kind of meat dish so I thought I would try this out and LOVED it.
Side note…. If you can’t find Turkey, you can always use chicken instead. You’ll just need more & might need to reduce the cooking time.
2 turkey legs
Salt and pepper
4 tablespoons GF flour – Or skip it if you are eating 100% clean
3 oranges
2 tablespoons olive oil
1 cup each ¼-inch-dice onions, carrots, and celery
2 sprigs rosemary
2 sprigs fresh sage
3 cups Bone Broth or Stock
2 pounds sweet potatoes, peeled and cut into ½-inch cubes
Preheat oven to 350 degrees.
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Dust the turkey-leg meat with salt, pepper, and 2 tablespoons of flour.
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Zest the oranges, if you don’t have one you love you can get my favorite here. If you don’t have a zester, you can peel the oranges and just slice up the peels super-thin. Juice the peeled orange and reserve.
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Heat the olive oil in a large Dutch oven or heavy-bottomed saucepot at medium-high. Add the leg meat in a single layer (you may need to do this in batches), and sear on all sides until browned. Remove the meat, and set aside.
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Add the onion, carrot, celery, mushrooms, rosemary sprigs, 1 sage sprig, and orange zest. Season with salt and pepper, and cook, stirring, until the vegetables are golden brown.
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Add the remaining flour, and continue to cook, stirring, for 2 minutes. Add orange juice, and boil until liquid evaporates. Add chicken stock, and return meat to pot. Bring to a simmer, cover, and transfer to oven.
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Braise for 30 minutes, then stir in sweet potatoes; cover, and return to oven for 30 minutes (don’t overcook, or potatoes will become too soft).
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Enjoy!
