Soy Ginger Glazed Turkey Legs with Wasabi Mashed Potatoes and Braised Bok Choy
Slow cooked turkey legs with a sweet umami glazy of soy sauce pair so well with the spicy wasabi mashed potatoes
Servings: 6 people
Ingredients
- 8 turkey legs
- 7 carrots
- 1 onion
- 2 cloves garlic
- 2 inches ginger
- 2 tablesoons soy sauce tamari for gluten free
- 3 tablespoons sriracha
- 2 tablespoons brown sugar
- 2 pounds yukon gold potatoes
- 1/2 cup cream
- 1 stick butter
- 2 tablespoons wasabi paste
- 1 bunch adult bok choy
- 1 Bbunch baby bok choy
- 1/2 onion
- 1 clove garlic
- 1 inch ginger
- pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons balsamic
Instructions
- Sear the turkey legs in batches in a frying pan or dutch oven. When they are browned move them to a roasting pan. Pop the pan in the oven on 450.
- In the pan that you seared the legs, add some carrots and cook about 7 minutes. Next add onion and cook 7 more. Add garlic and ginger and cook one minute. Pour in soy sauce, sriracha, brown sugar, and a little bit of water and let it simmer about 15 minutes. Hit it with a blender and give it a taste. Adjust seasoning with more soy, sriracha or water to your taste.
- Meanwhile, flip the turkey legs once totaling probably about 15 minutes a side. Take the turkey legs out and pour your sauce over them, being sure to coat everything. Put them back into the oven and turn it down to 275. Cook 20 minutes, flip, glaze them again, and cook 20 minutes more.
- For the potatoes, just boil off the potatoes and mash with the cream, butter, and wasabi. If they are too thick, you can add a little more cream.
- For the bok choy, use half adult and half baby bok choy. For the old, larger bok choy, separate the stems from the leaves. Chop up the stems and mix in equal parts onion.
- Cook the onion and stems in oil until they start to brown, add garlic, ginger, and pepper flakes, then add the leaves from the adult bok choy. Cover and cook 10 minutes.
- Add in the whole baby bok choy with a tablespoon of brown sugar and about the same amount of balsamic vinegar. Stir and cover again and cook 10 more minutes. Uncover, stir and remove form heat. Serve.