Pterodactyl- the other white meat.

[Gregorian]

I found turkey legs that are not just large, but freakish. I actually laughed out loud when I saw them. The smallest ones I could find were three legs, at 6 1/2 pounds!

Ever since Dora posted her chili recipe here, I've been nearly living off of it. So I'm making it with the turkey legs. The recipe is from this thread-
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x10236

[OldLeftieLawyer]

1. That is ..........

....... one of the most unnerving pictures I've ever seen. The rising steam is a nice, anthropomorphic touch.

Somehow, I don't ever see it gracing the cover of "Gourmet."

::::::: shudder ::::::

That is just so disturbing. Why am I laughing?

[Gregorian]

4. And don't bother looking through Cooks Illustrated, either.

I've been dying to thank you for your spaghetti sauce recipe. It's great. And I thought it was a horrible failure at first. It's not one of those recipes that tastes good right away. It's very green until it simmers for a good long time.

THANKS!

[SofaKingLiberal]

6. Spaghetti sauce recipe?

One of my favorite foods, link please? :)

[OldLeftieLawyer]

9. Here ya go..............

Don't be afraid. Really. (The first part of the post is about sauerkraut and pickle - the recipe is down there, honest.)

http://tinyurl.com/atnmz

[OldLeftieLawyer]

8. You're SO welcome

That recipe seems nuts, doesn't it? Then, when you let the flavors marry, as the Chinese say, it turns into something pretty wonderful.

I just realized it's time to buy all the bruised and imperfect tomatoes at the organice farmers' market and get busy filling the freezer with that sauce. Thanks for the reminder, and hooray for you for being so brave to try it. I'm really glad you liked it.

[Dora]

2. Turkey legs rock, and you are so sweet!

I'm glad the chili works for you. And turkey legs, of course!

My mom used to cook turkey legs in the crock pot when I was a kid (turkey tacos, anyone?), and that's what inspired me to cook the chicken legs in my crock pot, which led to the chili, which led to my post, which led you to turkey chili, which will lead me to the store tomorrow to buy my own turkey legs too.

But first, I have a pound of stewed prunes to seive.

[Gregorian]

5. The circle is completed.

That's an interesting coincidence.

I just had my first taste. It has a rich taste compared with chicken. And I have been dining on these for the last couple of weeks. Talk about an easy dinner.

I used the chicken broth from last time in lieu of water for the rice. I am a real fan of Tapatio hot sauce. I think these would make excellent tacos by just adding tomatoes and lettice. Maybe even a sprinkle of lime. Oh, I am using the canned pickled jalapeno peppers. The kind with the sliced carrots. I run them through a grinder. Maybe half a can.

[OldLeftieLawyer]

7. Another turkey chili recipe

Yours looks great and a whole lot easier than the one I have here, but if you feel like fussing with this one, it's really very, very good. I got it from one of our favorite restaurants - Bistro Bistro - http://tinyurl.com/92hoz - in the Shirlington section of Arlington, Virginia.

WHITE TURKEY CHILI BISTRO BISTRO

1 cup chopped onion
2 tbs. minced garlic
¼ cup olive oil
1 tb. ground cumin, or to taste
1 lb. ground turkey
2 lbs. skinless, boneless turkey, cut in ¾” cubes
2/3 cup pearl barley
2 1-lb. cans chickpeas, rinsed and drained
1 Tb. minced bottled jalapeno peppers, or to taste
6 cups chicken broth
1 tsp. dried marjoram
½ tsp. dried savory, crumbled
1-1/2 tbs. arrowroot, dissolved in ½ cup water
4 cups coarsely grated Monterey Jack (about 1 pound)
½ cup thinly sliced scallions

In a large kettle, cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. Add the cumin, and cook the mixture, stirring for 5 minutes.

Add the ground turkey and the cubed turkey and cook the mixture over moderate heat, stirring, until the turkey is no longer pink.

Add the barley, the chickpeas, the jalapeno pepper, the broth, the marjoram, and the savory, and simmer the mixture, covered stirring occasionally, for 45 minutes.

Stir the arrowroot mixture, add it to the chili, and simmer the chili, uncovered, stirring, for 15 minutes. Season the chili with salt and pepper, ladle it into heated bowls, and sprinkle it with the Monterey Jack and the scallions. Freezes great.

[eleny]

3. That's the best subject header for this forum - ever!

And there have been some good ones.

I'm surprised with legs that size, those turkeys couldn't outrun the butcher.

Your stove looks interesting Six burners? Looks like you can really get cooking with it.

[Gregorian]

10. I blame it on global warming.

Or is that gobble warming.

They must be 100 pound birds.

It's a five burner. A Kenmore dual fuel. Nice to have the electric oven and gas burners.

[fortyfeetunder]

11. good thing I didn't find those legs first!

I would have had those legs a-smoking in my Weber kettle!

BBQ'd turkey legs, heaven on earth.