Food & Wine USA - (11)November 2018

56

POACH AND REST
Bring broth and wine to a
simmer in a large Dutch
oven, and season lightly
with salt. Carefully place
legs in broth. Add more
broth if necessary to cov-
er. Reduce heat to low to
maintain a very gentle
simmer. Cover and cook
until a thermometer in-
serted in legs registers
165°F, about 1 hour.

ROAST AND CARVE

Preheat oven to 400°F.

Roast turkey until skin is

crisp, about 20 minutes.

Let stand 5 minutes.

Slice into ½-inch rounds.

WINE Full-bodied

California Chardonnay:

2015 Ramey Russian

River Valley

NOVEMBER 2018 29

Melted Leeks with

Currants and Sage

PHOTO AT LEFT

TOTAL 30 MIN; MAKES 3 CUPS

This sweet-and-savory stuffing is

studded with wine-soaked currants

and fresh herbs, which lend their fla-

vors to the poached and roasted

turkey legs.

1 / 2 cup currants

1 / 2 cup dry white wine

1 / 2 cup unsalted butter (4 oz.)

4 cups thinly sliced leeks, white

and light green parts only

2 cups thinly sliced kale or

collard greens

1 / 2 cup finely chopped celery

2 tsp. kosher salt

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh

rosemary

1 Tbsp. chopped fresh sage

1 tsp. finely grated lemon zest

1. Place currants and wine in a small
   bowl, and set aside.


2. Melt butter in a large skillet over
   medium. Using a silicone spatula,
   fold in leeks until coated. Cook, stir-
   ring often, until leeks are wilted to
   half their original volume, about 5
   minutes. Fold in kale and celery,
   and season with salt. Continue
   cooking until vegetables are tender,
   about 10 minutes. Stir in thyme,
   rosemary, sage, currants, and wine.
   Increase heat to high, and cook until
   all liquid is evaporated, about 4
   minutes. Remove from heat, stir in
   zest, and let cool before using.

56

Carefully transfer legs to

a large rack set over a

rimmed baking sheet. Let

meat rest for 15 minutes.

Strain cooking liquid; dis-

card solids. Reserve

strained cooking liquid

for gravy (like the one on

p. 32). If serving turkey

later, let cool to room

temperature, wrap tightly

in plastic wrap, and re-

frigerate up to 2 days.