Photo: Braised Turkey Shanks Recipe
Ingredients
- 1/4 cup olive oil
- 4 turkey drumsticks, frenched
- 8 ounces sliced smoked sausage
- 1 large onion, diced
- 2 tablespoons minced ginger root
- 2 tablespoons minced garlic
- 1 cup diced sweet potatoes
- 1 cup diced celery
- 1 cup sliced okra (reserve some whole okra for garnish)
- 3 cups chicken stock
- 1 large tomato, chopped
- 1 teaspoon cayenne pepper
- 1 1/2 cups cooked collard greens
- Salt and freshly ground black pepper
- 1 cup toasted unsalted peanuts
Directions
Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By houlyn
Silver Spring, MD
on July 29, 2011
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This has been one of my favourite recipes. Amazing flavours!! I love every ingredient. It's one of those dishes that takes a bit of time to cook, but is pretty easy to get it right because it just relies on a great combination. I use fresh greens and just dump them in a bit earlier. Depending on the availability of ingredients, sometimes I use chicken drums and thighs and sometimes I skip the okra.
By cunninghamarjor...
lemon grove, 43
on August 07, 2010
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iI made this out of sight recipe today for me and a friend and we both just LOVED IT!! In fact I doubled it. To make it go further, I used the turkey wing parts.
It took a little longer to cook, but that was A-OK. This is truley a keeper!!! Thank you both for a great southern, down home dish.
LOVE IT LOVE IT!!!
By bernucho_suzan_...
Houston, 83
on August 06, 2010
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Torture in a good way! It is simmering on the stove waiting for supper and I can't keep my spoon out of the pot!
I did not "french" the legs since I think it would have taken me a day and half. I whacked on one for a while and said forget it. No problem!
I did not measure the veggies... just used the entire sweet potato, the okra I had, the entire can of drained "Margaret Holmes" collard greens, and lots more chicken stock than the 3 cups....probably more like 9 cups. I also used the entire link of sausage just because my hubby is a meat lover.
The dish taste fabulous. I think we will dish it out tonight over rice. I will also offer tortillas if wanted.
Yum!!
Read all 8 reviews