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Slow Braised And Pulled Turkey, Dressing, Gravy

Submitted by adminpha on Tue, 11/29/2011 - 6:02pm
in
Yield: 
5 Servings
Ingredients: 

Slow Braised and Pulled Turkey

  • 1 turkey leg
  • 1 sprig sage
  • 16 ounces chicken or turkey broth
  • 2 tablespoons sifted all-purpose flour
  • 4 tablespoons cold water

Dressing

  • 4 cups diced sourdough bread toasted
  • 1 cup diced onion
  • 1 cup diced celery
  • ¼ cup dried cranberries
  • 4 leaves of sage - chiffonade
  • ¼ pound butter
  • 2 cups chicken broth
Instructions: 

 

Slow Braised and Pulled Turkey

  1. Seal cleaned and dried turkey leg in a vacuum bag with sage sprig, chicken or turkey broth.
  2. Poach in a 73 degree Celsius water bath for 24 hours.
  3. Remove from bag & reserve the juices in a sauce pan.
  4. Pan sear the skin of leg in a hot pan and remove from heat.
  5. Make a slurry of flour and cold water stir until all dissolved.
  6. Slowly add slurry to the reserved juices from the bag stirring until thickened slightly.
  7. Adjust the seasoning with salt and pepper.
  8. Shred the turkey leg – reserving the skin and add to the gravy.

Dressing

  1. Slowly heat butter and add onion, celery, dried cranberries, sage and chicken stock.
  2. Salt & pepper to taste.
  3. Toss with the bread and roast in a pan for 20 minutes at 350 degrees