Turkeylegs Provencialecasseroles 22 oz turkey legs 3 tablespoon olive oil 2 rosemary twigs 2 onions 1 salt & pepper to taste 4 garlic cloves 1 piece of hot pepper 1 can tomatoes,whole (16 oz) 15 olives 8 oz peeled almonds 1 1/2 cup white wine Cut meat in big pieces. Heat oil & brown meat all around.Add the onions, chopped garlic halved, rosemary and the pepper(cut in half and kernels taken out) and fry with the meat. Cut up tomatoes and add with the juice, olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours, add wine and heat through once. Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120 |
