Turkey In Champagne Sauce With Toast Flowers

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 tablespoon oil
• 2 1/2 lbs turkey legs
• 4 cups water
• 1 cup onion, thinly sliced
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup flour
• 1 1/2 cups half-and-half
• 3 tablespoons butter
• 1/2 lb sliced fresh mushrooms
• 6 ounces dry champagne
• 1/3 cup minced parsley
• 18 slices bread

Recipe

• 1 in a 12" skillet heat oil over med-high heat cook legs until browned on all sides.
• 2 add water onion salt and pepper. bring to a boil then reduce heat to low. cover and simmer 1 1/2 hours.
• 3 remove turkey from skillet and let cool. remove meat from bone and cut into 1" pieces discard the skin and bones.
• 4 over high heat cook broth that is in the skillet until it reduces to 1 1/2 cups.
• 5 in small bowl blend flour with 1/2 c half and half until smooth and belended throughly, add remaining half and half and stir well.
• 6 add half and half to broth and stir until thickened.
• 7 in another large skillet add butter and heat over med-high heat. saute mushrooms until tender.
• 8 gently add the mushrooms and any butter remaining into broth mixture. add turkey, champagne and 1/4 c parsley.
• 9 keep warm until ready to serve, use of a chaffing dish would do well if you have a cover for it.
• 10 serve with toast flowers by using a flower shaped cookie cutter to cut out flowers in the bread slices bake on a cookie sheet in 450 oven for3-5 minutes until golden.