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Making today, for our Sunday supper, Elise you are my go to for inspiration. You have the best recipes! I appreciate all the time and effort you have put into this site, it has become my “go to” I have shared this site with so many people.
Thank you so much Kara! I’m delighted that you have found the site helpful.
Making this tonight. Elise, do you think it would work to just throw in the veggies during the last 20mins of cooking?
I made this yesterday. The family loved it. I’ll be making it again, soon. Thanks.
I could not believe how rich and flavorful this was for using so few ingredients! I used water and white wine for the braising liquid and potatoes and carrots for the veggies, and also added some dried thyme and a bay leaf. Didn’t really need the cornstarch as the potatoes thickened it up nicely. Going back the store to see if I can score some more drumsticks at .99/lb so I can make this a bunch more times!
Wow…I just made this tonight and about cried from how delicious it was! Exaggeration aside, it’s been a very long time since I’ve had such tender, juicy, and flavorful meat. I plan to make this for Thanksgiving!
Thanks for the recipe!
My husband and I made this recipe last night and it was fantastic! The only thing we modified was the onion – we cut it to 1/2 cup because I am a bit sensitive to onion lol. This one is going in my book of bests :)
I just made this tonight. My wife doesn’t like dark meat, this was a perfect way to use up the leg/thigh from thanksgiving. Very easy to make and I suspect the leftovers will reheat very well tomorrow night. Thanks.
This looks great, how would you suggest cooking this if using a slow cooker?
I don’t usually cook with a slow cooker, so wouldn’t know what to advise. ~Elise
A friend had given me a few turkey legs and I had no ideas how to make them other than roasting them in the oven. I was very happy to have found this recipe. The recipe is easy to make and it tasted great! As for vegetables, I used onions, celery and carrots. Sauteed them altogether and braised with the turkey legs. I think next time I will take off the skin when I brown the legs as the sauce was a bit oily for me (but so full of flavor). I served this over basmati rice (added some chopped parseley). We gobbled up the whole dish for lunch and dinner. I was sad when there was nothing left! Yum!!
This is a fantastic recipe! I love this recipe so much that I am making it again and it has only been 1 month since Canadian Thanksgiving!!!! I wouldn’t change a thing.