Braised turkey leg in cider sauce with hazelnut spaetzle and Brussels sprouts

Name: Braised turkey leg in cider sauce with hazelnut spaetzle and Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Triggered turkey leg (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Olive oil; 2 Onions; 3 Garlic cloves; 2 TABLESPOONS Tomato paste; 150 ml dry red wine; 150 ml Cider (cider); 400 ml Poultry broth; 2 TEASPOONS Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Brussels sprouts; 1 package (400 g) fresh spaetzle; 50 g Butter; 2 TABLESPOONS ground hazelnuts; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Triggered turkey leg (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
2 TABLESPOONS Olive oil
2 Onions
3 Garlic cloves
2 TABLESPOONS Tomato paste
150 ml dry red wine
150 ml Cider (cider)
400 ml Poultry broth
2 TEASPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Brussels sprouts
1 package (400 g) fresh spaetzle
50 g Butter
2 TABLESPOONS ground hazelnuts
7-10 Tbsp grated nutmeg
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt and paprika. Roll up meat and tie up with kitchen string. Heat oil in a roasting pan. Fry the meat thoroughly while turning. Coat the fat pan of the oven with oil, place the meat on top.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. Peel onions and garlic and dice finely. Heat the roasting pan again, fry the diced onions and garlic for 1-2 minutes.
3
Add the tomato paste and roast for about 1 minute. Deglaze with red wine, cider and stock while stirring, reduce by about 1/4 at medium heat. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes.
4
Pour sauce through a sieve into a pot and bring to the boil. Stir the starch and a little water until smooth and thicken the simmering stock. Season to taste with some salt, pepper and sugar. Put the spaetzle into a sieve, pour hot water over them (otherwise the spaetzle stick together very much), let them drain.
5
Melt 25 g butter in a pan. Fry the spaetzle for 3-4 minutes, add the hazelnuts, continue to fry briefly, season with salt and a little nutmeg. Drain the sprouts. Add 25 g butter, melt, toss and season to taste with salt and pepper.
6
Re-heat the sauce. Remove meat from the oven, cut into slices and serve with spaetzle, sauce and Brussels sprouts.