SLOW COOKED TURKEY

SLOW COOKED
              TURKEY

Seven -hour  lamb is a well known French dish which is slow-cooking leg of lamb in wine with garlic and herbs.. I like the way of cooking, but I am not fan of lamb. I decided to try the recipe with turkey. I can say the result was so good.
I use casserole pan for slow-cooking. The casserole pan is a large , deep saucepan which can be used in the oven or on top of the stove. Casserole pan is made from thick enameled metal and glazed earthen or stoneware.
This dish can be eaten as  hot with gravy or cold . Very tasty sandwiches can be made from leftover cold meat.


INGREDIENTS
1kg 2lb turkey leg and thighs, bone in, skin removed
2 medium onions, sliced
2 tbsp. olive oil
3 cloves garlic
2 cups red wine
2 bay leaves
3  thyme springs, leaves picked
2  rosemary  springs, leaves only
2 bay leaves
1 tsp salt
4 black peppercorn

Heat olive oil in a casserole pan add sliced onion and garlic cloves and fry until softened and lightly brown. Add turkey fry all over on a high heat, turning until it is well browned. Pour wine over, add thyme and rosemary leaves and bay leaves, salt and pepper corns. Cover tightly. Bring to boil and simmer on very low heat for 2 hours, until it is tender. Take of the meat and drain the liquid. Serve with mashed potato . Serving suggestion is: Put mashed potato in a plate , put meat on top and pour the juice over.

 

 

 

For sandwich: 

leftover cold turkey meat, sliced

bread-wheat, wholegrain, rye- , sliced

mayonnaise

mustard

red onion, sliced thin

tomato, ripe, cut into thick slices

rocket leaves

 

 Combine mayonnaise and mustard, spread on two sliced bread. Lay  cold turkey meat on    sliced bread. Add  tomato, red onion and rocket leaves (or any green salad leaves). Press top the second bread slice.