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🍽️ Crispy Turkey Drumsticks with Hearty Lentil Stew

685 kcal · 30 min · 4 servings

Ingredients

• 4 turkey drumsticks (approx. 300 g each)
• salt
• pepper (from the mill)
• 4 tbsp butter
• 200 ml poultry broth
• 250 g lentils (e.g. brown lentils)
• 1 carrot
• 150 g celeriac
• 150 g waxy potatoes
• 1 onion
• 2 tbsp sunflower oil
• 2 sprigs rosemary
• 2 tomatoes
• salt
• red wine vinegar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Thoroughly wash the turkey drumsticks and pat them dry with a kitchen towel.
3. 3. Season the meat on both sides with salt and pepper.
4. 4. Place the drumsticks in a baking dish that is safe for the oven.
5. 5. Brush the meat with a little melted butter.
6. 6. Roast the drumsticks in the preheated oven for about 20 minutes.
7. 7. After the roasting time, pour some broth into the dish.
8. 8. Braise the meat in the oven for another 50 to 60 minutes.
9. 9. Brush the meat with butter occasionally while it is braising.
10. 10. Add more broth if necessary, as the liquid evaporates.
11. 11. Pour hot water over the lentils and let them drain.
12. 12. Peel the carrots, celery, potatoes, and onions.
13. 13. Cut the vegetables into small cubes.
14. 14. Sauté the vegetables in hot oil for 1 to 2 minutes.
15. 15. Stir the drained lentils into the vegetables.
16. 16. Deglaze the mixture with water so that it just covers the vegetables.
17. 17. Add a sprig of rosemary to the pan.
18. 18. Simmer the dish half-covered for about 30 minutes.
19. 19. Stir the vegetables occasionally.
20. 20. Add more water if necessary.
21. 21. Pour hot water over the tomatoes.
22. 22. Shock the tomatoes with cold water.
23. 23. Remove the skin from the tomatoes.
24. 24. Quarter the tomatoes and remove the core.
25. 25. Roughly chop the tomatoes.
26. 26. Add the tomatoes to the lentil mixture during the last 5 minutes of cooking.
27. 27. Season the vegetables with salt and vinegar.
28. 28. Finely pick off half of the remaining rosemary leaves.
29. 29. Stir the chopped rosemary into the lentils.
30. 30. Plate the turkey and the lentil stew.
31. 31. Garnish the dish with the remaining rosemary.
32. 32. Serve bread with the meal if you like.

Nutrition per serving

• kcal: 685
• Protein: 49 g · Fett/Fat: 28 g · Carbs: 52 g