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Gluten-Free Braised Turkey Drumsticks with Cranberry Sauce
Cooking for a smaller crowd this year? Preparing economical turkey drumsticks is far easier than roasting an entire turkey. A slow simmer produces deliciously tender meat and an ambrosial, fruity sauce. Try other bone-in poultry cuts, like chicken thighs or chicken drumsticks, in this recipe.
1 tablespoon canola oil, grape seed oil or mild vegetable oil of choice
3 pounds turkey drumsticks
2 leeks, white and light green parts, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon minced fresh ginger
1½ cups orange juice
2 cups fresh or frozen cranberries
2 tablespoons honey
2 teaspoons finely chopped rosemary
1 teaspoon ground allspice
1. Heat oil in a deep skillet or saucepan (large enough for the turkey legs to fit comfortably) over medium-high heat. Season turkey with salt and pepper. Add drumsticks to the pan and brown on both sides, about 6 minutes. Remove drumsticks from pan and reduce heat to medium. Add leeks, garlic and ginger, and cook 4 minutes, stirring often.
2. Return turkey drumsticks to pan, along with orange juice, cranberries, honey, rosemary and allspice. Bring to a boil, reduce heat to reach a mild simmer and cook covered 1½ to 2 hours or until meat is very tender, flipping drumsticks every 30 minutes.
3. Remove drumsticks and place in a serving dish. Turn up heat and reduce sauce until it’s slightly less soupy. Spoon sauce directly over turkey drumsticks or carve meat and place it in a serving dish along with sauce.
Each serving contains 249 calories, 6g total fat, 1g saturated fat, 0g trans fat, 65mg cholesterol, 63mg sodium, 32g carbohydrate, 4g fiber, 17g protein.
Living Without contributor Matthew Kadey, RD, (muffintinmania.com) is a dietitian and food writer. He is author of The Muffin Tin Chef and The No-Cook, No Bake Cookbook.