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1
Place the dried porcinis in a small saucepan with the red wine, and bring to a low simmer.
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2
Steep the mushrooms in the wine for 5 minutes before straining the wine to trap any grit that may have come off the mushrooms.
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3
Rinse the mushrooms under running water, and pat dry.
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4
Use a knife to roughly chop the mushrooms, and set them and the wine aside until needed.
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5
Season the turkey with the salt and pepper and coat evenly with the flour.
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6
Place a wide-mouthed, straight-sided saute pan over medium heat.
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7
Add the 1/4 cup olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides, about 8 minutes per side.
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8
Remove the turkey from the pan, and pour off the fat from the pan.
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9
Use a paper towel to wipe the pan and return it to the stove.
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10
Add the remaining 2 tablespoons of olive oil to the pan.
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11
Once the oil is hot, add the onions, carrots, celery and tomato paste to the pan and saute, stirring occasionally, until the mirepoix and tomato paste are slightly caramelized, about 5 minutes.
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12
Add the garlic to the pan and saute until fragrant, about 30 seconds.
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13
Deglaze the pan with the red wine.
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14
While the wine is reducing, add the mushrooms to the pan and continue to reduce the wine until it is nearly completely evaporated.
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15
Stir the stock into the pan and add the bay leaves and thyme.
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16
Bring the stock to a boil and return the turkey to the pan.
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17
When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours, turning the turkey midway to ensure even cooking.
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18
When the turkey legs are tender, taste the sauce and re-season it if necessary.
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19
Serve the turkey while hot on a bed of polenta with the sauce.
