Roasted Potatoes and Smoked Turkey Legs

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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr
• Calories: 325 Calories

Ingredients

• 2 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 1 onion, coarsely chopped
• 1 teaspoon smoked paprika
• 1 (8 ounce) can diced tomatoes
• ½ head cabbage, thinly sliced
• 6 potatoes, peeled and cut into small cubes
• 3 cloves garlic, peeled and coarsely chopped
• 1 red chile pepper, seeded and finely chopped (Optional)
• 2 uncooked, smoked turkey legs
• 1 cup canned baked beans in tomato sauce

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.