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1
In a large heavy bottomed saucepan, heat the canola oil until smoking.
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2
Season the turkey legs with salt and pepper and sear in the hot pan until golden brown all over, turning constantly, about 5 minutes.
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3
Remove from pan to a plate and set aside until needed.
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4
In the same pan add the garlic, onions, carrots, and celery and cook until vegetables are soft, about 5 minutes.
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5
Stir in the tomato paste and flour and continue to cook for 5 minutes.
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6
Add the wine and the beef broth.
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7
Return the turkey legs to the pan and continue to cook until tender, about 1 hour.
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8
For the creamed corn:
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9
While waiting for the legs to cook, begin the creamed corn.
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10
Add the butter to a saute pan over medium heat.
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11
Add the onions and saute until they become translucent.
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12
Using a sharp knife remove the corn kernels from the cob.
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13
Add the kernels to the sauteed onions and continue to cook until the corn becomes tender, about 10 minutes.
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14
Stir in the heavy cream and reduce the cream, until the mixture forms a thick sauce around the corn.
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15
Adjust the seasoning with salt and pepper, to taste, and set aside until needed.
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16
Once the turkey legs are cooked and the meat is really tender, remove them from the liquid to a platter.
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17
Reduce the cooking liquid over medium heat until it coats the back of a spoon.
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18
Add the bay leaves and the fresh herbs and allow to infuse for about 5 minutes.
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19
Season with salt and pepper, to taste.
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20
Remove the bay leaves.
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21
Arrange a turkey leg on each serving plate and cover with the cooking liquid.
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22
Spoon some of the creamed corn alongside and serve.
