Name: Gravy-Braised Turkey Legs With Cipolline Onions
Yield: 6 Servings
Ingredients: 2 whole turkey legs (about 3½ pounds), drumsticks and thighs separated, patted dry; Kosher salt, freshly ground pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup plus 2 tablespoons all-purpose flour; 1 large yellow onion, chopped; 1 large leek, white and pale-green parts only, chopped; 2 celery stalks, chopped; 4 garlic cloves, chopped; 1 teaspoon black peppercorns; 1 cup dry white wine; ½ bunch thyme; 2 dried bay leaves; 6 cups turkey stock or low-sodium chicken broth, divided; 1 pound cipolline or pearl onions; 1 large egg yolk, room temperature; 2 tablespoons heavy cream, room temperature; ¼ cup chopped fresh parsley

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Christopher Testani

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Recipe notes