Braised turkey legs with creamy madeira mushrooms
- Published: 7 Dec 23
- Updated: 18 Mar 24
Gently cooking turkey legs in madeira and stock (or even leftover gravy) means they’re super tender and fall off the bone. Wonderful with earthy mushrooms and a rich creamy sauce. You can make this recipe with leftover cooked turkey legs from your Christmas dinner, too – see tips below.
Our stuffed turkey legs recipe makes a perfect Christmas main for four.
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Serves 4 -
Hands-on time 35 min. Oven time 3 hours
Nutrition
- Calories
- 857kcals
- Fat
- 52g (24g saturated)
- Protein
- 76g
- Carbohydrates
- 15g (8.1g sugars)
- Fibre
- 4.3g
- Salt
- 1.6g
delicious. tips
Easy swaps If you have cooked legs or breast meat left over from roasting a whole turkey, you can make this dish in much less time. Skip step 1 and follow step 2, but use only 200ml stock or gravy and the mushroom liquid, then simmer to reduce by two thirds. Skip step 3, then shred the meat, stirring it into the sauce with the cream in step 4.
Did you you know it’s estimated that 14 million turkey legs go to waste each year? James Mansfield, co-founder of Field & Flower, an online shop that strives to create a more sustainable food chain with its free-range and grass fed meat, explains: “Due to customer demand for the convenience of a turkey crown at Christmas, turkey legs are often undervalued and discarded, despite being probably the most versatile and economical cut of free-range meat you can buy. Support independent farmers by buying local and free-range, and by making the most of the whole bird to avoid food waste – turkey legs and all.”