• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
744
Protein:
63 g
Fat:
39 g
Carbohydrates:
33 g
Sodium:
1010 mg

Credit
Gabrielle Pellerin / @gabepllrn

Serves: 6
Prep Time: 10 mins
Cook Time: 75 mins
  1. Preheat the oven to 400°F.
  2. Put the turkey leg in a baking dish.  Add a drizzle of oil, salt and pepper. Bake in the oven for 1 hour 15 minutes or until an instant read thermometer reads 165o F.
  3. Put the honey, brown sugar and beer in a saucepan. Bring to a boil and simmer over medium heat for 10-12 minutes.
  4. Dilute the cornstarch in the water.  Add the cornstarch and mustard to the saucepan and whisk. Cook for another 3-4 minutes. Remove from the heat and let the sauce thicken.
  5. In a big pot, bring the milk, cream, onion and garlic to a boil. Simmer for 5 minutes.
  6. Add the sliced potatoes and salt. Cook over medium heat for 12 minutes. Add the cheese and mix carefully.
  7. Transfer everything into a baking dish. Add salt and pepper to taste.
  8. Bake in the oven at 400°F for 45-50 minutes.
  9. Add the rest of the gruyère cheese on top of the dish before the last 10-15 minutes.
  10. Serve the potatoes with the turkey leg coated with the honey stout glaze.

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