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Roasted Potatoes and Smoked Turkey Legs

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"Not knowing what to do with smoked turkey legs, I did a little research without much success, so I decided to try this out. My family loved it and couldn't believe it wasn't out of a recipe book. Serve with crusty bread to soak up all the juices and a lettuce and tomato salad. It's also delicious over pasta."
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2 h servings 325 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a Dutch oven or an oven-proof pot over medium heat. Add potatoes, onion, garlic, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Place turkey legs on top; cover with diced tomatoes. Cover Dutch oven with lid.
  3. Bake in the preheated oven until potatoes are tender, about 45 minutes. Turn turkey legs around to coat with tomato mixture. Stir cabbage and baked beans into the pot; season with paprika, salt, and pepper. Replace lid.
  4. Continue baking until turkey legs are tender, about 45 minutes. Pull turkey meat off the bones and cut into bite-sized pieces. Mix into the pot.


  • Cook's Notes:
  • This one-pot recipe will do equally well using smoked pork shanks.
  • Peel and dice fresh tomatoes instead of using canned, if preferred.

Nutrition Facts

Per Serving: 325 calories; 7.2 g fat; 42.1 g carbohydrates; 24.4 g protein; 45 mg cholesterol; 248 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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