California Turkey Trio

Preparation : Heat 2 tablespoons butter and brown both sides of turkey legs. Transfer legs into a shallow baking pan and cover, half way, with water. Cover pan with a tight fitting lid and braise in a preheated 325 degree F oven until legs reach 180++ degrees F and turkey falls off the bone. Remove from oven, uncover and cool until turkey can be handled. Remove turkey from the bone and tendon. Shred turkey. Strain braising liquid. Cover and hold in refrigerator for Stuffing preparation. Stuffing 2 Tablespoons butter 1 Each Spanish onion, diced 1/4 Cup minced celery 1 Teaspoon fresh sage leaves, chopped 3 Cups day old bread, cubed 1 Cup braising turkey stock 1 Large whole egg, beaten To Taste salt and freshly ground black pepper Preparation Heat 2 tablespoons butter in a large pot. Sauté onion and celery until translucent. Add sage leaves, bread cubes and shredded cooked turkey. Moisten with turkey braising liquid. Mix in egg and season with salt & pepper. Roasting Thighs and Breast 2 turkey thighs, boned 1 turkey breast, seasoned with butter, salt and freshly ground pepper 1 onion, large dice 2 Each carrots, large dice 2 Stalks celery, large dice 1 Each bay leaf 2 Cups turkey broth Preparation Place boneless thighs on flat surface. Stuff with small amount of stuffing, just enough to be held inside when the thighs are rolled up. Roll up and place the seam on the bottom of a roasting pan. (The legs may be tied with butcher twine.) Roast in a preheated 350 degrees F oven until the internal temperature reaches 180 degrees in the thigh. Meanwhile, season the turkey breast. Place vegetables in the bottom of a second roasting pan with the turkey breast on top. Roast in preheated 350 degree F oven until the internal temperature reaches 170 degrees F. Remove from oven and transfer turkey breast to a cutting board. Cover with foil to retain heat. Strain vegetables and discard. Place the roasting pan on range top and stir in turkey broth making sure to stir all the pan drippings from the pan and incorporate into the pan juices. Hold reduced pan juices for service. Service Slice stuffed turkey thigh and breast meat. For each portion, serve 3 ounces sliced turkey thigh with stuffing and 2 ounces sliced turkey breast with vegetable accompaniments. Moisten with the reduced pan juices. Chef: Dean A. Thomas, Executive Chef Restaurant: Barona Valley Ranch Resort and Casino Location: San Diego, CA Courtesy of The National Turkey Federation