© 2023 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
4 1-1/2 to 2 lbs each TURKEY LEGS
1/4 c extra virgin olive oil
1 Medium celery rib, cut into 1/4-inch dice
1 Medium carrot, cut into 1/4-inch dice
1 Medium onion, cut into 1/4-inch dice
4 Sprigs fresh thyme
1 Large bay leaf
6 Cloves garlic, peeled
Salt and freshly ground black pepper To taste
4 c water
1/4 c extra virgin olive oil
2 Medium jalapeno peppers, seeded and finely sliced
3 ripe red tomatoes, diced
1 Small Spanish onion, diced
1/4 lb domestic mushrooms, stems removed and qtered
1 Large Idaho potato, unpeeled and diced
1 Clove garlic, peeled
1 Large bay leaf
1 qt TURKEY STOCK
12 10-inch buckwheat crepes
1 c smoked Gouda, grated
1 c cilantro, coarsely chopped DIVIDED
Turkey Legs
Pat turkey legs dry.
Heat olive oil and lightly brown turkey legs with celery, carrots, onions, thyme, bay leaf and garlic. Add salt and black pepper. Add water.
Cover and cook legs gently for about 1 to 1½ hours, Stirring occasionally. Allow the turkey to simmer slowly, but do not boil. Cook until turkey legs are cooked through and moist.
Remove turkey legs to a pan and set aside until cool enough to handle. Remove skin and discard. Take meat from the bone and cut into chunks.
Skim fat from the stock. Strain stock and reserve liquid for crepe filling.
Crepe Filling
Warm a 2-quart sauté pan. Add oil. Add jalapeno, tomatoes, onion, mushrooms, potato, garlic and bay leaf. Toss quickly.
Add reserved turkey and stock. Simmer slowly until potatoes are tender. Remove from heat and set aside. Season lightly.
Crepe Assembly
Lay out 12 large crepes. Using a slotted spoon, drain the turkey vegetable mixture and place in the center of the crepes, distributing evenly. Add 1 tablespoon liquid to each crepe and 1 tablespoon cheese. Wrap crepes into pockets.
Reheat in a 350 degree F oven for 5 minutes or until heated through.
Dust lightly with additional cheese and chopped cilantro.
470 Total Calories
150 Calories from Fat
17 g Total Fat
26 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
190 g Cholesterol
63 % Daily Cholesterol
460 mg Sodium
19 % Daily Sodium
30 g Total Carbohydrates
10 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
11 g Sugars
47 g Protein
8 % Daily Protein
30 % Daily Vitamin C
10 % Daily Calcium
20 % Daily Iron