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4 turkey legs or 2 each legs
and thighs
1/4 c. butter or margarine
1 clove garlic, minced or
1 large onion, diced or sliced
1 1/2 c. diced celery or
sliced diagonally
1 1/2 c. diced carrots or
sliced diagonally
1/2 c. chicken broth
1/2 c. dry white wine*
1 tsp. seasoned salt and
1 tsp. m.s.g. (optional)
1 Tbsp. flour

*Or 1/2 cup broth.
Brown turkey in butter in large frying pan. Add garlic,
onion, celery and carrots. Saute 5 minutes. Stir in broth,
wine, m.s.g., seasoned salt and pepper. Bring to boil; reduce
heat, cover and simmer for about 2 hours or until turkey is
tender. Remove turkey and cool. Remove meat from bone. Stir
a little pan liquid into flour to make paste. Add flour
mixture and cook until thick. Return turkey meat; heat through
and serve over hot rice. Serves 4 to 6.
For 3 to 4 people, use 2 legs. Inexpensive.

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