Turkey Au Vin Recipe

Name: Turkey Au Vin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 turkey legs (about 3 pounds total); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 3 1/2 ounces pancetta, cut into 1/4-inch cubes (about 1 cup); 9 ounces portobello mushrooms (about 3 large caps); 6 medium shallots, peeled and left whole; 2 medium cloves of garlic, sliced; 1 tablespoon all-purpose flour; 1/4 cup Cognac; 2 cups dry red wine; 1 cup low-sodium homemade or store-bought chicken broth; 10 sprigs of thyme, tied together with kitchen twine

Servings: persons

2 turkey legs (about 3 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 1/2 ounces pancetta, cut into 1/4-inch cubes (about 1 cup)
9 ounces portobello mushrooms (about 3 large caps)
6 medium shallots, peeled and left whole
2 medium cloves of garlic, sliced
1 tablespoon all-purpose flour
1/4 cup Cognac
2 cups dry red wine
1 cup low-sodium homemade or store-bought chicken broth
10 sprigs of thyme, tied together with kitchen twine

1
Season the turkey legs with salt and pepper. Heat the oil over medium-high heat heat in a very wide nonstick skillet or Dutch oven until shimmering. Add turkey legs and brown on all sides, about 8 minutes total. Transfer to a plate and set aside.
2
Add the pancetta to the hot oil, and cook, stirring, until just crisp, about 5 minutes. Remove the pancetta with a slotted spoon, and place next to the turkey on the plate off to the side. Add the mushrooms to the hot oil and cook, stirring, until they just stop exuding liquid, 2 to 3 minutes. Add the garlic and shallots and cook, stirring constantly, until fragrant, about 15 seconds. Add the flour, and stir to coat everything in the pan. Add the Cognac, and stir it into the vegetables and flour.
3
Add the turkey and pancetta back to the pot followed by the red wine, chicken broth, and thyme. Bring the liquid to a boil, reduce to low, cover, and cook until turkey is falling-off-the-bone tender, 3 to 4 hours total. Remove lid, increase heat to medium, and simmer until the sauce coats the back of a spoon. Season to taste with salt and pepper. Serve with mashed potatoes, or buttered gnocchi or egg noodles.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 turkey legs (about 3 pounds total), Kosher salt and freshly ground black pepper, 2 tablespoons olive oil, 3 1/2 ounces pancetta, cut into 1/4-inch cubes (about 1 cup), and more.

Yes, Turkey Au Vin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!