Boulud loves his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His flavorful Thanksgiving turkey two ways keeps the breast from drying out before the legs are done.

Ingredients

Meat from 2 turkey legs, cut into 1-inch pieces
Salt and white pepper
4 tablespoons flour
3 oranges
2 tablespoons olive oil
1 cup each ¼-inch-dice onions, carrots, and celery
12 ounces button mushrooms, rinsed and quartered
2 sprigs rosemary
2 sprigs fresh sage, leaves from 1 sprig chopped
1/3 cup red wine
1/3 cup white wine
3 cups chicken stock or low-sodium chicken broth
2 pounds sweet potatoes, peeled and cut into ½-inch cubes
1 tablespoon chopped parsley

Instructions

Preheat oven to 350 degrees.

Dust the turkey-leg meat with salt, pepper, and 2 tablespoons of flour. Peel the zest from 1 of the oranges with a potato peeler, and then slice the zest very thin. Juice the peeled orange and reserve; cut the remaining oranges into skinless segments; reserve.

Heat the olive oil in a large Dutch oven or heavy-bottomed saucepot at medium-high. Add the leg meat in a single layer (you may need to do this in batches), and sear on all sides until browned. Remove the meat, and set aside. Add the onion, carrot, celery, mushrooms, rosemary sprigs, 1 sage sprig, and orange zest. Season with salt and pepper, and cook, stirring, until the vegetables are golden brown. Add the remaining flour, and continue to cook, stirring, for 2 minutes. Add red and white wine and orange juice, and boil until liquid evaporates. Add chicken stock, and return meat to pot. Bring to a simmer, cover, and transfer to oven.

Braise for 30 minutes, then stir in sweet potatoes; cover, and return to oven for 30 minutes (don’t overcook, or potatoes will become too soft). Check seasoning, and adjust. Garnish with orange segments, chopped sage, and parsley.

(Published 2009)