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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa115)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.simplyrecipes.com/recipes/braised_turkey_legs/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.simplyrecipes.com/recipes/braised_turkey_legs/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.simplyrecipes.com\/recipes\/braised_turkey_legs\/","crawl_time":1775256681,"first_indexed_time":1477745496,"http_code":200,"src_unparsed":"com,simplyrecipes!www,\/recipes\/braised_turkey_legs\/ s443","src_root_hash":"9300760717581390129","history_drop_reason":null,"meta_title":"Braised Turkey Legs Recipe","meta_descriptions":["This delicious stew recipe is made with flavorful turkey legs that are browned and braised and served with root vegetables."],"attrs_boilerpipe_text":"Budget-friendly stew with browned and braised turkey legs and served with root vegetables.\nBy\nElise Bauer\nElise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.\nUpdated December 29, 2024\n8 Ratings\nElise Bauer\nEverybody loves turkey breast for their turkey sandwiches, right?\nActually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat.\nHere's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well.\nPerfect for a cold winter day!\nElise Bauer\nKeep Screen Awake\n2\nturkey legs\nand 2 thighs, about\n4\npounds\n1\ntablespoon\nextra virgin olive oil\n1\ncup\nyellow onion\n, finely chopped\n1\ncup\ncelery\n, finely chopped\nSalt, pepper\n, and cayenne\n2\ncups\nwater\nor other braising liquid (dry white wine or\nstock\n)\nCornstarch\nParsley, chopped\n, about\n1\/4\ncup\nOptional\n3\ncups\nchopped or quartered\npotatoes\n, carrots, turnips, rutabagas, and\/or parsnips\nBrown the turkey legs and thighs:\nSprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes.\nAdd the chopped onion and celery:\nto form a nest under the turkey pieces. Sauté an additional 5 minutes.\nBraise until tender:\nAdd 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones.\nRemove the turkey meat from the pan and remove the bones:\ntaking special care to remove the many small narrow bones of the legs. Remove the skin.\nCook the potatoes and root vegetables (optional):\nAdd the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce.\nMake the sauce:\nIncrease the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor.\nTake a teaspoon of cornstarch and dissolve in a 1\/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body.\nAdjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley.\nAdd the turkey and vegetables back to the pan:\nServe immediately over rice or bread or with the vegetables if you have chosen to make them.\nDid you love the recipe? Give us some stars and leave a comment below!\nNutrition Facts\n(per serving)\n480\nCalories\n23g\nFat\n4g\nCarbs\n64g\nProtein\n×\nNutrition Facts\nServings: 6\nto 8\nAmount per serving\nCalories\n480\n% Daily Value*\nTotal Fat\n23g\n30%\nSaturated Fat 5g\n27%\nCholesterol\n272mg\n91%\nSodium\n305mg\n13%\nTotal Carbohydrate\n4g\n2%\nDietary Fiber 1g\n2%\nTotal Sugars 2g\nProtein\n64g\nVitamin C 4mg\n22%\nCalcium 52mg\n4%\nIron 4mg\n21%\nPotassium 666mg\n14%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.","attrs_markdown":"[Skip to Content](https:\/\/www.simplyrecipes.com\/recipes\/braised_turkey_legs\/#skip-to-content)\n\nbutton\n\nbutton\n\n- [Recipe of the Day](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n  - [Today's Pick](https:\/\/www.simplyrecipes.com\/lemon-caper-tuna-melt-toasts-recipe-11754276)\n  - [Recipe Round-up](https:\/\/www.simplyrecipes.com\/shredded-chicken-recipes-11895788)\n  - [Surprise Me\\!](https:\/\/www.simplyrecipes.com\/best-citrus-for-sick-season-registered-dietitian-11915724)\n  - [View all](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n- [Recipes](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n  - [Dinner](https:\/\/www.simplyrecipes.com\/dinner-recipes-5091433)\n  - [Breakfast](https:\/\/www.simplyrecipes.com\/breakfast-recipes-5091541)\n  - [Lunch](https:\/\/www.simplyrecipes.com\/lunch-recipes-5091263)\n  - [Desserts](https:\/\/www.simplyrecipes.com\/dessert-recipes-5091513)\n  - [Appetizers](https:\/\/www.simplyrecipes.com\/snacks-and-appetizer-recipes-5090762)\n  - [View all](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n- [In the Kitchen](https:\/\/www.simplyrecipes.com\/cooking-how-tos-5090751)\n  - [Recipe Collections](https:\/\/www.simplyrecipes.com\/recipe-collections-5119362)\n  - [Meal Plans](https:\/\/www.simplyrecipes.com\/meal-plans-5090752)\n  - [Tips & Techniques](https:\/\/www.simplyrecipes.com\/cooking-tips-and-techniques-5090748)\n  - [Simply Curious](https:\/\/www.simplyrecipes.com\/simply-curious-7508195)\n  - [Ingredient Guides](https:\/\/www.simplyrecipes.com\/ingredient-guides-5090749)\n  - [Cleaning & Organizing](https:\/\/www.simplyrecipes.com\/cleaning-and-organizing-8648889)\n  - [View all](https:\/\/www.simplyrecipes.com\/cooking-how-tos-5090751)\n- [Table Talk](https:\/\/www.simplyrecipes.com\/table-talk-5206565)\n  - [Most Recent](https:\/\/www.simplyrecipes.com\/most-recent-5121175)\n  - [News & Trends](https:\/\/www.simplyrecipes.com\/news-and-trends-5206826)\n  - [Celebrity](https:\/\/www.simplyrecipes.com\/celebrity-8779178)\n  - [Voices](https:\/\/www.simplyrecipes.com\/voices-5206832)\n  - [Groceries](https:\/\/www.simplyrecipes.com\/groceries-5206833)\n  - [Features](https:\/\/www.simplyrecipes.com\/features-7558492)\n  - [View all](https:\/\/www.simplyrecipes.com\/table-talk-5206565)\n- [The 2026 Freezies Awards](https:\/\/www.simplyrecipes.com\/freezies-2026-11903212)\n  - [View all](https:\/\/www.simplyrecipes.com\/freezies-2026-11903212)\n- [About us](https:\/\/www.simplyrecipes.com\/about-us-5096129)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nSign up for a daily delivery of recipes, tips & stories\\!\n\nNewsletter\n\nYou are subscribed\\!\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n[Tired of losing recipes? Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=qsy7r8&isMyrecipes=true&utm_source=simplyrecipes&utm_medium=sitewidebanner)\n\n- [Recipes](https:\/\/www.simplyrecipes.com\/recipes-5090746)\n- [Dinners](https:\/\/www.simplyrecipes.com\/dinner-recipes-5091433)\n- [Dinners By Types](https:\/\/www.simplyrecipes.com\/dinner-recipes-by-type-5091419)\n- [Stews](https:\/\/www.simplyrecipes.com\/stew-recipes-5091358)\n\n# Braised Turkey Legs\nBudget-friendly stew with browned and braised turkey legs and served with root vegetables.\n\nBy\n\n[Elise Bauer](https:\/\/www.simplyrecipes.com\/elise-bauer-5091824)\n\n![Elise Bauer]()\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/FMyKe-5TnomIYFYTCirr5QgKKh4=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\n[Elise Bauer](https:\/\/www.simplyrecipes.com\/elise-bauer-5091824)\n\nElise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.\n\nLearn about Simply Recipes' [Editorial Process](https:\/\/www.simplyrecipes.com\/about-us-5096129#toc-editorial-guidelines)\n\nUpdated December 29, 2024\n\n8 Ratings\n\nSave\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/O_MAhN78g6fvSMjf5It173oclHQ=\/40x40\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/O_MAhN78g6fvSMjf5It173oclHQ=\/40x40\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\nClose\n\n![Braised Turkey Legs](https:\/\/www.simplyrecipes.com\/thmb\/abdjG-25Bg34pacAqjtYYho6IiI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg)\n\n![Braised Turkey Legs](https:\/\/www.simplyrecipes.com\/thmb\/abdjG-25Bg34pacAqjtYYho6IiI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg)\n\nElise Bauer\n\nJump to recipe\n\nEverybody loves turkey breast for their turkey sandwiches, right?\n\nActually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat.\n\nHere's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well.\n\nPerfect for a cold winter day\\!\n\n![turkey leg stew](https:\/\/www.simplyrecipes.com\/thmb\/abdjG-25Bg34pacAqjtYYho6IiI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg)\n\n![turkey leg stew](https:\/\/www.simplyrecipes.com\/thmb\/abdjG-25Bg34pacAqjtYYho6IiI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg)\n\nElise Bauer\n\n## More Delicious Turkey Stews and Soups\n- [Turkey Stew With Root Vegetables](https:\/\/www.simplyrecipes.com\/recipes\/turkey_stew_with_root_vegetables\/)\n- [Slow Cooker Turkey Stew With Root Vegetables](https:\/\/www.simplyrecipes.com\/recipes\/slow_cooked_turkey_with_mustard_sauce\/)\n- [Mom's Turkey Soup](https:\/\/www.simplyrecipes.com\/recipes\/moms_turkey_soup\/)\n- [Turkey Meatball Soup With Spinach and Orzo](https:\/\/www.simplyrecipes.com\/recipes\/turkey_meatball_soup_with_spinach_and_orzo\/)\n- [Spicy Turkey Soup With Yogurt, Chickpeas, and Mint](https:\/\/www.simplyrecipes.com\/recipes\/spicy_turkey_soup_with_yogurt_chickpeas_and_mint\/)\n\nFrom the Editors Of Simply Recipes\n\nSave\n\n## Braised Turkey Legs\nPrep Time 10 mins\n\nCook Time 2 hrs\n\nTotal Time 2 hrs 10 mins\n\nServings 6 to 8 servings\n\nKeep Screen Awake\n\n### Ingredients\n- 2 turkey legs and 2 thighs, about 4 pounds\n- 1 tablespoon extra virgin olive oil\n- 1 cup yellow onion, finely chopped\n- 1 cup celery, finely chopped\n- Salt, pepper, and cayenne\n- 2 cups water or other braising liquid (dry white wine or [stock](https:\/\/www.simplyrecipes.com\/turkey-stock-recipe-5210375))\n- Cornstarch\n- Parsley, chopped, about 1\/4 cup\n- Optional 3 cups chopped or quartered potatoes, carrots, turnips, rutabagas, and\/or parsnips\n\n### Method\n1. Brown the turkey legs and thighs:\n   Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes.\n2. Add the chopped onion and celery:\n   to form a nest under the turkey pieces. Sauté an additional 5 minutes.\n3. Braise until tender:\n   Add 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones.\n4. Remove the turkey meat from the pan and remove the bones:\n   taking special care to remove the many small narrow bones of the legs. Remove the skin.\n5. Cook the potatoes and root vegetables (optional):\n   Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce.\n6. Make the sauce:\n   Increase the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor.\n   Take a teaspoon of cornstarch and dissolve in a 1\/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body.\n   Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley.\n7. Add the turkey and vegetables back to the pan:\n   Serve immediately over rice or bread or with the vegetables if you have chosen to make them.\n   **Did you love the recipe? Give us some stars and leave a comment below\\!**\n\n- [Stews](https:\/\/www.simplyrecipes.com\/stew-recipes-5091358)\n- [Turkey](https:\/\/www.simplyrecipes.com\/turkey-recipes-5090919)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 480 | Calories |\n| 23g | Fat |\n| 4g | Carbs |\n| 64g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 480 |\n| % Daily Value\\* |   |\n| Total Fat 23g | 30% |\n| Saturated Fat 5g | 27% |\n| Cholesterol 272mg | 91% |\n| Sodium 305mg | 13% |\n| Total Carbohydrate 4g | 2% |\n| Dietary Fiber 1g | 2% |\n| Total Sugars 2g |   |\n| Protein 64g |   |\n| Vitamin C 4mg | 22% |\n| Calcium 52mg | 4% |\n| Iron 4mg | 21% |\n| Potassium 666mg | 14% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.\n\n[![Turkey Stew with Root Vegetables](https:\/\/www.simplyrecipes.com\/thmb\/iHONuwCfEWYNqrrFO1N6I1v1kqg=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2012__02__turkey-stew-root-vegetables-horiz-a-1600-ed89f0fcb4b845d78082e0e0df4b271d.jpg) ![Turkey Stew with Root Vegetables](https:\/\/www.simplyrecipes.com\/thmb\/iHONuwCfEWYNqrrFO1N6I1v1kqg=\/390x260\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2012__02__turkey-stew-root-vegetables-horiz-a-1600-ed89f0fcb4b845d78082e0e0df4b271d.jpg) Turkey Stew With Root Vegetables 2 hrs Ratings](https:\/\/www.simplyrecipes.com\/recipes\/turkey_stew_with_root_vegetables\/)\n\n[![Beer Braised Chicken and 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She has an MA in Food Research from Stanford University.\n\nUpdated December 29, 2024\n\n8 Ratings\n\n![Elise Bauer](https:\/\/www.simplyrecipes.com\/thmb\/O_MAhN78g6fvSMjf5It173oclHQ=\/40x40\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg)\n\nElise Bauer\n\nEverybody loves turkey breast for their turkey sandwiches, right?\n\nActually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat.\n\nHere's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well.\n\nPerfect for a cold winter day\\!\n\nElise Bauer\n\nKeep Screen Awake\n\n- 2 turkey legs and 2 thighs, about 4 pounds\n- 1 tablespoon extra virgin olive oil\n- 1 cup yellow onion, finely chopped\n- 1 cup celery, finely chopped\n- Salt, pepper, and cayenne\n- 2 cups water or other braising liquid (dry white wine or [stock](https:\/\/www.simplyrecipes.com\/turkey-stock-recipe-5210375))\n- Cornstarch\n- Parsley, chopped, about 1\/4 cup\n- Optional 3 cups chopped or quartered potatoes, carrots, turnips, rutabagas, and\/or parsnips\n\n1. Brown the turkey legs and thighs:\n   Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes.\n2. Add the chopped onion and celery:\n   to form a nest under the turkey pieces. Sauté an additional 5 minutes.\n3. Braise until tender:\n   Add 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones.\n4. Remove the turkey meat from the pan and remove the bones:\n   taking special care to remove the many small narrow bones of the legs. Remove the skin.\n5. Cook the potatoes and root vegetables (optional):\n   Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce.\n6. Make the sauce:\n   Increase the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor.\n   Take a teaspoon of cornstarch and dissolve in a 1\/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body.\n   Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley.\n7. Add the turkey and vegetables back to the pan:\n   Serve immediately over rice or bread or with the vegetables if you have chosen to make them.\n   **Did you love the recipe? Give us some stars and leave a comment below\\!**\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 480 | Calories |\n| 23g | Fat |\n| 4g | Carbs |\n| 64g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 480 |\n| % Daily Value\\* |   |\n| Total Fat 23g | 30% |\n| Saturated Fat 5g | 27% |\n| Cholesterol 272mg | 91% |\n| Sodium 305mg | 13% |\n| Total Carbohydrate 4g | 2% |\n| Dietary Fiber 1g | 2% |\n| Total Sugars 2g |   |\n| Protein 64g |   |\n| Vitamin C 4mg | 22% |\n| Calcium 52mg | 4% |\n| Iron 4mg | 21% |\n| Potassium 666mg | 14% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.","meta_canonical":null}

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Meta Description	This delicious stew recipe is made with flavorful turkey legs that are browned and braised and served with root vegetables.
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Boilerpipe Text	Budget-friendly stew with browned and braised turkey legs and served with root vegetables. By Elise Bauer Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Updated December 29, 2024 8 Ratings Elise Bauer Everybody loves turkey breast for their turkey sandwiches, right? Actually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat. Here's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well. Perfect for a cold winter day! Elise Bauer Keep Screen Awake 2 turkey legs and 2 thighs, about 4 pounds 1 tablespoon extra virgin olive oil 1 cup yellow onion , finely chopped 1 cup celery , finely chopped Salt, pepper , and cayenne 2 cups water or other braising liquid (dry white wine or stock ) Cornstarch Parsley, chopped , about 1/4 cup Optional 3 cups chopped or quartered potatoes , carrots, turnips, rutabagas, and/or parsnips Brown the turkey legs and thighs: Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes. Add the chopped onion and celery: to form a nest under the turkey pieces. Sauté an additional 5 minutes. Braise until tender: Add 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones. Remove the turkey meat from the pan and remove the bones: taking special care to remove the many small narrow bones of the legs. Remove the skin. Cook the potatoes and root vegetables (optional): Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce. Make the sauce: Increase the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor. Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body. Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley. Add the turkey and vegetables back to the pan: Serve immediately over rice or bread or with the vegetables if you have chosen to make them. Did you love the recipe? Give us some stars and leave a comment below! Nutrition Facts (per serving) 480 Calories 23g Fat 4g Carbs 64g Protein × Nutrition Facts Servings: 6 to 8 Amount per serving Calories 480 % Daily Value* Total Fat 23g 30% Saturated Fat 5g 27% Cholesterol 272mg 91% Sodium 305mg 13% Total Carbohydrate 4g 2% Dietary Fiber 1g 2% Total Sugars 2g Protein 64g Vitamin C 4mg 22% Calcium 52mg 4% Iron 4mg 21% Potassium 666mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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By [Elise Bauer](https://www.simplyrecipes.com/elise-bauer-5091824) ![Elise Bauer]() ![Elise Bauer](https://www.simplyrecipes.com/thmb/FMyKe-5TnomIYFYTCirr5QgKKh4=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) [Elise Bauer](https://www.simplyrecipes.com/elise-bauer-5091824) Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' [Editorial Process](https://www.simplyrecipes.com/about-us-5096129#toc-editorial-guidelines) Updated December 29, 2024 8 Ratings Save ![Elise Bauer](https://www.simplyrecipes.com/thmb/O_MAhN78g6fvSMjf5It173oclHQ=/40x40/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) ![Elise Bauer](https://www.simplyrecipes.com/thmb/O_MAhN78g6fvSMjf5It173oclHQ=/40x40/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) Close ![Braised Turkey Legs](https://www.simplyrecipes.com/thmb/abdjG-25Bg34pacAqjtYYho6IiI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg) ![Braised Turkey Legs](https://www.simplyrecipes.com/thmb/abdjG-25Bg34pacAqjtYYho6IiI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg) Elise Bauer Jump to recipe Everybody loves turkey breast for their turkey sandwiches, right? Actually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat. Here's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well. Perfect for a cold winter day\! ![turkey leg stew](https://www.simplyrecipes.com/thmb/abdjG-25Bg34pacAqjtYYho6IiI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg) ![turkey leg stew](https://www.simplyrecipes.com/thmb/abdjG-25Bg34pacAqjtYYho6IiI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2004__01__braised-turkey-legs-horiz-a-1800-c3932f9205d74693978b11b3345f9d1d.jpg) Elise Bauer ## More Delicious Turkey Stews and Soups - [Turkey Stew With Root Vegetables](https://www.simplyrecipes.com/recipes/turkey_stew_with_root_vegetables/) - [Slow Cooker Turkey Stew With Root Vegetables](https://www.simplyrecipes.com/recipes/slow_cooked_turkey_with_mustard_sauce/) - [Mom's Turkey Soup](https://www.simplyrecipes.com/recipes/moms_turkey_soup/) - [Turkey Meatball Soup With Spinach and Orzo](https://www.simplyrecipes.com/recipes/turkey_meatball_soup_with_spinach_and_orzo/) - [Spicy Turkey Soup With Yogurt, Chickpeas, and Mint](https://www.simplyrecipes.com/recipes/spicy_turkey_soup_with_yogurt_chickpeas_and_mint/) From the Editors Of Simply Recipes Save ## Braised Turkey Legs Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Servings 6 to 8 servings Keep Screen Awake ### Ingredients - 2 turkey legs and 2 thighs, about 4 pounds - 1 tablespoon extra virgin olive oil - 1 cup yellow onion, finely chopped - 1 cup celery, finely chopped - Salt, pepper, and cayenne - 2 cups water or other braising liquid (dry white wine or [stock](https://www.simplyrecipes.com/turkey-stock-recipe-5210375)) - Cornstarch - Parsley, chopped, about 1/4 cup - Optional 3 cups chopped or quartered potatoes, carrots, turnips, rutabagas, and/or parsnips ### Method 1. Brown the turkey legs and thighs: Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes. 2. Add the chopped onion and celery: to form a nest under the turkey pieces. Sauté an additional 5 minutes. 3. Braise until tender: Add 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones. 4. Remove the turkey meat from the pan and remove the bones: taking special care to remove the many small narrow bones of the legs. Remove the skin. 5. Cook the potatoes and root vegetables (optional): Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce. 6. Make the sauce: Increase the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor. Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body. Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley. 7. Add the turkey and vegetables back to the pan: Serve immediately over rice or bread or with the vegetables if you have chosen to make them. Did you love the recipe? Give us some stars and leave a comment below\! - [Stews](https://www.simplyrecipes.com/stew-recipes-5091358) - [Turkey](https://www.simplyrecipes.com/turkey-recipes-5090919) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 480 \| Calories \| \| 23g \| Fat \| \| 4g \| Carbs \| \| 64g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 to 8 \| \| \| Amount per serving \| \| \| Calories \| 480 \| \| % Daily Value\* \| \| \| Total Fat 23g \| 30% \| \| Saturated Fat 5g \| 27% \| \| Cholesterol 272mg \| 91% \| \| Sodium 305mg \| 13% \| \| Total Carbohydrate 4g \| 2% \| \| Dietary Fiber 1g \| 2% \| \| Total Sugars 2g \| \| \| Protein 64g \| \| \| Vitamin C 4mg \| 22% \| \| Calcium 52mg \| 4% \| \| Iron 4mg \| 21% \| \| Potassium 666mg \| 14% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. 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Readable Markdown	Budget-friendly stew with browned and braised turkey legs and served with root vegetables. By [Elise Bauer](https://www.simplyrecipes.com/elise-bauer-5091824) ![Elise Bauer](https://www.simplyrecipes.com/thmb/FMyKe-5TnomIYFYTCirr5QgKKh4=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Updated December 29, 2024 8 Ratings ![Elise Bauer](https://www.simplyrecipes.com/thmb/O_MAhN78g6fvSMjf5It173oclHQ=/40x40/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SRHeadshots-EliseBauer-5c36c598a88d4ba3bff66260a792ea47.jpg) Elise Bauer Everybody loves turkey breast for their turkey sandwiches, right? Actually, the most flavorful part of the turkey comes from the dark meat of the turkey thighs and legs, which are much less expensive than the breast meat. Here's one of our favorite budget-friendly winter stews—turkey legs that have been slowly braised on a bed of celery and onions until fork tender, then shredded and served with a sauce of their braising liquid. We often include potatoes and root vegetables as well. Perfect for a cold winter day\! Elise Bauer Keep Screen Awake - 2 turkey legs and 2 thighs, about 4 pounds - 1 tablespoon extra virgin olive oil - 1 cup yellow onion, finely chopped - 1 cup celery, finely chopped - Salt, pepper, and cayenne - 2 cups water or other braising liquid (dry white wine or [stock](https://www.simplyrecipes.com/turkey-stock-recipe-5210375)) - Cornstarch - Parsley, chopped, about 1/4 cup - Optional 3 cups chopped or quartered potatoes, carrots, turnips, rutabagas, and/or parsnips 1. Brown the turkey legs and thighs: Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5 to 8 minutes. 2. Add the chopped onion and celery: to form a nest under the turkey pieces. Sauté an additional 5 minutes. 3. Braise until tender: Add 2 cups of braising liquid—either water, stock, wine, or a combination. Bring to a simmer. Lower the heat and cover. Simmer covered, on low heat, for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones. 4. Remove the turkey meat from the pan and remove the bones: taking special care to remove the many small narrow bones of the legs. Remove the skin. 5. Cook the potatoes and root vegetables (optional): Add the vegetables to the pan with the turkey braising liquid. Sprinkle with salt and pepper. Bring to a simmer on medium high heat. Lower the heat and cover the pan. Cook covered, until done, about 20 minutes. When done, remove the vegetables from the pan so you can reduce the remaining liquid to make a sauce. 6. Make the sauce: Increase the heat to high and bring the remaining liquid in the pot to a boil. Reduce the liquid remaining in the pan by half to intensify some of the meat juices for added flavor. Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body. Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley. 7. Add the turkey and vegetables back to the pan: Serve immediately over rice or bread or with the vegetables if you have chosen to make them. Did you love the recipe? Give us some stars and leave a comment below\! \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 480 \| Calories \| \| 23g \| Fat \| \| 4g \| Carbs \| \| 64g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 6 to 8 \| \| \| Amount per serving \| \| \| Calories \| 480 \| \| % Daily Value\* \| \| \| Total Fat 23g \| 30% \| \| Saturated Fat 5g \| 27% \| \| Cholesterol 272mg \| 91% \| \| Sodium 305mg \| 13% \| \| Total Carbohydrate 4g \| 2% \| \| Dietary Fiber 1g \| 2% \| \| Total Sugars 2g \| \| \| Protein 64g \| \| \| Vitamin C 4mg \| 22% \| \| Calcium 52mg \| 4% \| \| Iron 4mg \| 21% \| \| Potassium 666mg \| 14% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Shard	129 (laksa)
Root Hash	9300760717581390129
Unparsed URL	com,simplyrecipes!www,/recipes/braised_turkey_legs/ s443