Turkey Legs with Mushroom Gravy
Reminisce
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Whenever we had company—which was quite often—this dish was a sure hit. We farmed 20 acres for 30 years, so we had plenty of fruits and vegetables on hand to complement this family favorite.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 5 min. Bake: 1-3/4 hours
Ingredients:
- 4 turkey legs (about 12 ounces each)
- 1/4 cup lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- MUSHROOM GRAVY:
- 1 cup water
- 1 tablespoon cornstarch
- 1 can (4 ounces) sliced mushrooms, drained
- 1 can (10-1/2 ounces) mushroom gravy
- 1 teaspoon minced onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon garlic powder
- Hot cooked noodles, optional
Directions:
Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs. Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally. Remove from the oven. For the gravy, combine water and cornstarch in a saucepan. Stir in remaining ingredients and bring to a boil over medium heat. Spoon over turkey legs. Cover loosely with foil. Bake, basting frequently, for 1 hour or until legs are tender. Yield: 4 servings.