Turkey stewed with onions

Turkey legs are divided in half along the tendons, separating the thigh and shin. Generously rub the surface with salt and ground black pepper and leave to marinate at room temperature for an hour.

Put a roaster (or a saucepan with a thick bottom) on medium heat and pour vegetable oil, leave to warm up and add butter. Meanwhile, sift flour (160 gr) onto a plate and carefully sprinkle the skin of the legs without shaking off the excess. We put the prepared legs with the outside side down into the roaster and fry only on one side of the legs until brown for 5-8 minutes. Transfer to a plate.

All kinds of onions are cleaned and washed, yellow onions and leeks are finely chopped, pearl onions are left whole, we use it later. Garlic and celery are cleaned, washed and chopped. Pour yellow onion, leek (only light parts), celery, garlic into the roaster and fry for 10-12 minutes until golden brown, stirring frequently, avoiding burning. Next, pour in the remaining flour and fry for another 2 minutes. We introduce the wine and slowly bring the sauce to a boil. Stirring constantly, boil the gravy until thick. Then add finely chopped thyme, bay leaf and turkey broth, add salt and bring to a boil.

Return the turkey to the roaster, browned side up, if necessary, add more broth so that the crust remains dry, and simmer the meat until fully cooked.

Put the turkey on a plate, and put the pearl onion in the sauce for 20-25 minutes. We transfer the onion to the legs, and boil the gravy until it is reduced in volume three times (another 20 minutes).

Mix the yolk and cream in a small container and dilute the mass with a glass of hot gravy. Carefully introduce the mixture into the roaster and immediately remove it from the heat, since a little delay can ruin all the work and the sauce will curdle.

Filter the finished sauce, pour it back into the pan, add salt and season with pepper to taste. We put the legs and bulbs there, warm up and serve, sprinkled with parsley.

Bon appetit!