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
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.
Dust the turkey-leg meat with salt, pepper, and 2 tablespoons of flour.
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.
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.
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.
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.
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).