Cheap and easy meal. Great for Thanksgiving leftovers too. It’s really easy – turkey meat and creamy béchamel. Recipe adapted from: The Everything Classic Recipes Book by Lynette Rohrer Shirk.
2 turkey legs
2 tbsp. butter or olive oil
2 tbsp. flour
1 cup milk
1 tbsp. onion, chopped
1 bay leaf
1 sprig thyme
1/2 teaspoon pepper
salt to taste
Preheat oven to 350 degrees F.
Place turkey legs in a roasting pan. Roast about 1 hour, until a meat thermometer shows that the internal temperature is 165 degrees F.
Take the meat off the bone; discard the skin and bones. Cut or tear the meat into bite-size pieces.
Heat the milk with onion, thyme and bay leaf in a separate pan until just about to boil. Let stay about one minutes, strain through a sieve.
Melt butter in a skillet. Add flour; stir and cook for a few minutes. Add hot milk and stir until smooth.
Add turkey; simmer until sauce is thickened. If it becomes too thick, add more milk and cook a little longer.
Remove from heat. Remove thyme sprig, and season creamed turkey with salt and pepper.