Name: Leek sauce with roasted turkey
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Leek - 3 PC.; Turkey - 1 kg; Water - 200 Ml; Salt - taste; Black pepper - taste

Ingredients for - Leek sauce with roasted turkey

1. Leek 3 PC.

2. Turkey 1 kg

3. Water 200 Ml

4. Salt taste

5. Black pepper taste

How to cook deliciously - Leek sauce with roasted turkey

1 . Stage

1 - There are no step-by-step photos this time, because the dish is very simple, which does not prevent it from being very tasty. Wash one large or two medium-sized turkey legs, trim off as much excess fat as possible, salt and pepper them, and place them in a glass or ceramic baking dish. Take such a dish that will fit into the baking sleeve. Pour about 200 ml of water on the bottom and put the sleeve on the form, according to the instructions (tie the ends, leave holes for steam escape, etc.).

2 . Stage

Turn on the oven to 180 degrees, put the form in its sleeve for about 50 minutes. And during this time, process the leeks: cut off and throw away the dark green part, leave the light green and white part, thoroughly rinse them from soil and sand and cut into small pieces.

1. Stage. Leek sauce with roasted turkey: Turn on the oven to 180 degrees, put the form in its sleeve for about 50 minutes. And during this time, process the leeks: cut off and throw away the dark green part, leave the light green and white part, thoroughly rinse them from soil and sand and cut into small pieces.

3 . Stage

After 50 minutes, remove the mold from the oven, carefully remove the baking bag, lift the turkey legs ruddy on top and put all the leeks on the bottom of the liquid (water + turkey juice). Flatten the surface, salt a little, and place the turkey legs upside down on top so the bottom of the turkey legs are browned. Put on the same baking bag, tie it according to the instructions and put back in the oven for another 50 minutes.

1. Stage. Leek sauce with roasted turkey: After 50 minutes, remove the mold from the oven, carefully remove the baking bag, lift the turkey legs ruddy on top and put all the leeks on the bottom of the liquid (water + turkey juice). Flatten the surface, salt a little, and place the turkey legs upside down on top so the bottom of the turkey legs are browned. Put on the same baking bag, tie it according to the instructions and put back in the oven for another 50 minutes.

4 . Stage

After the specified time, take out the mold, remove the sleeve, and transfer to a serving platter the ruddy turkey legs. Put the leeks stewed in the juice from baking, together with the liquid, into a convenient container for whipping and grind with a dipped blender to a smooth mass. If the sauce seems thick, add a little hot boiled water. The dish is ready!

1. Stage. Leek sauce with roasted turkey: After the specified time, take out the mold, remove the sleeve, and transfer to a serving platter the ruddy turkey legs. Put the leeks stewed in the juice from baking, together with the liquid, into a convenient container for whipping and grind with a dipped blender to a smooth mass. If the sauce seems thick, add a little hot boiled water. The dish is ready!

5 . Stage

We ate it with quinoa, which has a rather peculiar taste. However, poured on top of this fragrant sauce with the rich flavor of turkey and leek, the groats played somehow in a new way :-) The sauce turns out quite dietary, because the turkey meat is lean, in addition, I remove as much as possible from the skin of the existing fat. You can also cook chicken, lean pork, etc.

1. Stage. Leek sauce with roasted turkey: We ate it with quinoa, which has a rather peculiar taste. However, poured on top of this fragrant sauce with the rich flavor of turkey and leek, the groats played somehow in a new way :-) The sauce turns out quite dietary, because the turkey meat is lean, in addition, I remove as much as possible from the skin of the existing fat. You can also cook chicken, lean pork, etc.

6 . Stage

You can see in the photo how wonderfully baked the turkey is - the meat is slightly off the bone. It also has a slight flavor and taste of leeks. Bon appetit, if you ever think of making it!