Hear ye, hear ye…. thy dinner is potting! Thy royal family shall enjoy a delicious banquet of wild bird prepared in a lavish sauce that is truly fit for a king. Only, I don’t have a royal chef, a housekeeping staff, a castle moat or a dragon. I think the term “a la king” actually refers to the “richness” of the sauce on the meat. But instead of doing shredded or cubed chicken, I’ve decided to continue the royal renaissance theme to the meal and use whole turkey legs instead.
You don’t need to be savage in eating the turkey legs, simply serve them over pasta or rice or even biscuits and use a fork and knife instead of your hands. Enjoy this tender meat and please realize that you don’t need to be royalty to enjoy a divine meal.
3-4 turkey legs (2-3 lbs)
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1/2 c. milk
3 T. flour
1 t. black pepper
1 t. paprika
1 t. celery seed
1 medium onion, diced
1 stalks celery, diced
1 roasted red pepper, sliced
Place turkey legs in crock pot laying flat (it’s best to use an oval shaped crock pot). Add onion and celery. Mix flour, seasonings, milk and soups in a separate bowl and then pour on top of meat and vegetables. Cook on low 6 hours. Add sliced roasted red pepper as garnish when serving.