6 1/2-3/4 Pound TURKEY LEGS
6 Ounces prosciutto, sliced paper thin
4 Ounces baby Swiss, sliced paper thin
To Taste salt and pepper
4 Ounces onions, chopped
2 Ounces celery, chopped
2 Ounces carrots, chopped
4 Ounces dry red wine
2 Ounces flour
8 Ounces fresh seasonal vegetables
2 Tablespoons tomato paste
4 Cups demi glaze
2 Quarts TURKEY STOCK, reduced
2 bay leaves
Pull the skin of the turkey leg back toward the larger end.
Wrap the sliced prosciutto and Swiss cheese around the leg.
Return the skin back around the leg covering the ham and cheese, season with salt and pepper.
In a heavy braising pan, sear the turkey legs on all sides.
Caramelize the onions, celery and carrots.
Deglaze with red wine.
Sift in flour.
Add fresh vegetables.
Add remaining ingredients.
Bring to a gentle boil, reduce heat and simmer for three hours.
Serve with smoked cavatappi and braised vegetables.
National Turkey Federation