8 Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes. Serves 4 MASHED POTATOES
4 Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender. 5 Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml). 6 In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm. 7 Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
3 Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot. Serves 4 PAIRS WITH TERRANOBLE CASABLANCA VALLEY VEGAN
4 large yellow potatoes, scrubbed ¾ cup (180 ml) whipping cream ¼ cup (60 ml) unsalted butter 2 cloves garlic, crushed
2 sprigs fresh thyme 4 black peppercorns 1 dried bay leaf 1 tsp (5 ml) kosher salt
PINOT NOIR RESERVA CHILE $20.99 495595 CALLIOPE FIGURE 8 WHITE BC VQA $23.99 333880 INGREDIENT IN ST-RÉMY VSOP BRANDY FRANCE $29.49 8888
1 Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes). 2 While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
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