Turkey Au Vin

Name: Turkey Au Vin
Yield: 4
Ingredients: 2.75 lbs turkey thighs – skin on, salted; 1.5 lbs turkey legs , skin on, salted; 16 oz mushrooms; 8 oz pearl onions , peeled; 3 cups red wine; 2 cups turkey stock (chicken stock works too!); 1 stick butter , 4 tbsp olive oil , 2 tbsp sugar; 8 oz Cippolini onions (halved); 1 head garlic; 2 carrots (diced); 2 sprigs each thyme & rosemary; 2 bay leaves, 1 star anise

By Anina Belle Giannini, @lechefswife

Ingredients

2.75 lbs turkey thighs – skin on, salted
1.5 lbs turkey legs, skin on, salted
16 oz mushrooms
8 oz pearl onions, peeled
3 cups red wine
2 cups turkey stock (chicken stock works too!)
1 stick butter, 4 tbsp olive oil, 2 tbsp sugar

Aromatic mix:

8 oz Cippolini onions (halved)
1 head garlic
2 carrots (diced)
2 sprigs each thyme & rosemary
2 bay leaves, 1 star anise

Procedure

Preheat oven to 350°F.
In the Le Creuset Doufeu, heat 2 tbsp olive oil on medium-high.
Sear turkey skin-side down until browned. Remove and set aside.
Deglaze with 1 cup wine, scraping up the flavor.
Add the aromatics, 1 cup wine, and stock. Simmer.
Return turkey to the pot, cover, and cook 2 hours.

Sauce:

In a pan, heat 2 tbsp olive oil. Add pearl onions, butter, and sugar.
Once melted, toss in mushrooms and sauté 5 minutes.
Add 1 cup aromatic liquid and remaining 1 cup wine; simmer.
Pour the sauce over the turkey and serve with buttery mashed potatoes.
Your kitchen will smell incredible.

Bon Appétit!