Turkey Legs with Mushroom Gravy |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
Whenever we had companywhich was quite oftenthis 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:
4 turkey drumsticks (12 ounces each) |
1/4 cup lemon juice |
2 tablespoons canola oil |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/4 teaspoon pepper |
mushroom gravy: |
1 tablespoon cornstarch |
1 cup cold water |
1 can (10-1/2 ounces) mushroom gravy |
1 can (4 ounces) sliced mushrooms, drained |
1 tablespoon minced fresh parsley |
1 teaspoon garlic powder |
1 teaspoon finely chopped onion |
hot cooked noodles, optional |
Directions:
1. Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs.
2. Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally. Remove from the oven.
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.
4. Cover loosely with foil. Bake for 1 hour or until a meat thermometer reads 180°, basting frequently. Serve with noodles if desired. Yield: 4 servings.
|
|