2 tbsp olive oil
4 6-oz skinless turkey legs
fresh cracked black pepper to taste
1/4 tsp sea salt
5 1/2 cups chicken broth, divided
3 1/2 cups crushed tomatoes, divided
2 tbsp pure maple syrup
2 large yellow onions, chopped
2 cloves garlic, minced
1 sprig fresh thyme
1/4 cup flat-leaf parsley, chopped
1 bay leaf
1/2 cup cooked butter beans
- Preheat oven to 325ºF.
- In a large nonstick pan, heat oil on medium-high. Add turkey legs and sprinkle with paprika, pepper and salt. Sear for 2 to 3 minutes per side, until golden.
- In a 4-qt roasting pan, combine 4 cups broth 2 cups tomatoes, maple syrup, onions, garlic, thyme, parsley, bay leaf and beans. Add turkey legs, cover with foil and cook in oven on middle rack for 2 hours. Every 30 minutes, add 1/2 cup broth and 1/2 cup tomatoes to pan.
- Remove roasting pan from oven and serve.
- Serves 4
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