© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY WINGS, cut at joint, tips discarded
1 tsp oil
3/4 c dry white wine
1 tsp rosemary, crushed
1 tsp leaf sage, crushed
1/2 tsp salt
6 peppercorns
1 Can (14-1/2 oz) artichoke hearts, well drained
2 leeks, white section only, sliced
In 5-quart saucepan over medium heat, sauté wing portions in oil. Remove from pan; drain on paper towel. Discard any meat juices from pan.
In same pan, over high heat, combine wine, rosemary, sage, salt, peppercorns, artichokes and leeks. Bring mixture to boil. Reduce heat to low and return wings to pan; simmer 1 hour or until meat thermometer inserted into wing registers 165 degrees F. Cool mixture.
Place in covered container and refrigerate several hours or overnight. Serve cold.
Total Calories 342
Total Fat 15 g
% Daily Total Fat 39
Cholesterol 159 g
Sodium 415 mg
Total Carbohydrates 10 g
Protein 41 g