Turkey Legs with Mushroom Gravy
TOTAL TIME: Prep: 5 min. Bake: 1-3/4 hours
YIELD: 4 servings.
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.
Ingredients
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4 turkey drumsticks (12 ounces each)
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1/4 cup lemon juice
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2 tablespoons canola oil
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/4 teaspoon pepper
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MUSHROOM GRAVY:
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1 tablespoon cornstarch
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1 cup cold water
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1 can (10-1/2 ounces) mushroom gravy
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1 can (4 ounces) sliced mushrooms, drained
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1 tablespoon minced fresh parsley
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1 teaspoon garlic powder
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1 teaspoon finely chopped onion
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Hot cooked noodles, optional
Directions
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1.
Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs.
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2.
Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally with pan drippings. Remove from the oven.
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3.
For gravy, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the gravy, mushrooms, parsley, garlic powder and onion; heat through. Spoon over turkey legs.
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4.
Cover loosely with foil. Bake for 1 hour or until a thermometer inserted in turkey reads 180°, basting frequently with pan drippings. If desired, serve with noodles.
Nutrition Facts
1 serving: 467 calories, 21g fat (7g saturated fat), 177mg cholesterol, 714mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 57g protein.
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