This is a simple dish to prepare and makes an economical, healthy mid–week family meal, low in kilojoules and fat. Roasted in the French style, in stock with a few herbs, the meat from the turkey legs turns out wonderfully moist and tender.
2 tablespoons sunflower oil
4 medium leeks, white part only, thickly sliced
12 baby carrots
12 baby zucchini
12 baby corn
300 ml turkey or chicken stock, preferably homemade
2 sprigs of fresh rosemary
1 bay leaf
2 large turkey drumsticks, about 600 g each, skinned
Preheat the oven to 200°C.
Heat the oil in a large flameproof casserole dish over a moderately high heat.
Add the leeks, carrots, zucchini and baby corn, and fry for 3–4 minutes, stirring all the time, until beginning to brown.
Pour in the stock, and add the rosemary and bay leaf.
Season the turkey drumsticks with pepper and put on top of the vegetables.
Transfer to the oven and braise for about 1½ hours or until the turkey is golden brown and cooked.
Baste the turkey about halfway through the cooking, and stir the vegetables round a bit.
Test by piercing the thickest part of a drumstick with a sharp knife; the juices that run out should be clear.
Carve the meat from the turkey drumsticks into slices.
Serve with the vegetables and a little of the stock spooned over.
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