Recipe By Delyse.Z.A.
Rating
Published Jun 8th
Prep 25m Cook 1h 35m Additional - Ready In 2h
Servings 8 servings Calories 325.3

Not knowing what to do with smoked turkey legs, I did a little research without much success, so I decided to try this out. My family loved it and couldn’t believe it wasn’t out of a recipe book. Serve with crusty bread to soak up all the juices and a lettuce and tomato salad. It’s also delicious over pasta.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 6 potatoes, peeled and cut into small cubes
  • 1 onion, coarsely chopped
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 red chile pepper, seeded and finely chopped
  • 2 uncooked, smoked turkey legs
  • 1 (8 ounce) can diced tomatoes
  • ½ head cabbage, thinly sliced
  • 1 cup canned baked beans in tomato sauce
  • 1 teaspoon smoked paprika
  • 1 pinch salt and ground black pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a Dutch oven or an oven-proof pot over medium heat. Add potatoes, onion, garlic, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Place turkey legs on top; cover with diced tomatoes. Cover Dutch oven with lid.
  3. 3 Bake in the preheated oven until potatoes are tender, about 45 minutes. Turn turkey legs around to coat with tomato mixture. Stir cabbage and baked beans into the pot; season with paprika, salt, and pepper. Replace lid.
  4. 4 Continue baking until turkey legs are tender, about 45 minutes. Pull turkey meat off the bones and cut into bite-sized pieces. Mix into the pot.

Nutrition Facts

  • Calories 325.3
  • Carbohydrate 42.1 g
  • Cholesterol 44.5 mg
  • Fat 7.2 g
  • Fiber 7.3 g
  • Protein 24.4 g
  • Saturated Fat 1.6 g
  • Sodium 248 mg
  • Sugar 7.7 g

Chef's Notes

This one-pot recipe will do equally well using smoked pork shanks; Peel and dice fresh tomatoes instead of using canned, if preferred.

Reviews

  1. Edible but bland. Not worth the times it takes to de-bone the turkey legs.
  2. While this is not a pretty dish it is packed full of flavor and a good stick to your ribs kind of meal. I do not feel the cabbage added anything and would leave it out next time.

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