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Spicy Turkey and Smoked Gouda Crepes




Source of Recipe


Chef Michael Foley of Printer's Row in Chicago, IL


List of Ingredients




4 1-1/2 to 2 pounds each TURKEY LEGS
1/2 Cup extra virgin olive oil, DIVIDED
1 Medium celery rib, cut into 1/4-inch dice
1 Medium carrot, cut into 1/4-inch dice
1 Medium onion, cut into 1/4-inch dice
4 Sprigs fresh thyme
2 Large bay leaves, DIVIDED
7 Cloves garlic, peeled - DIVIDED
To taste salt and freshly ground black pepper
4 Cups water
2 Medium jalapeno peppers, seeded and finely sliced
3 ripe red tomatoes, diced
1 Small Spanish onion, diced
1/4 Pound domestic mushrooms, stems removed and quartered
1 Large Idaho potato, unpeeled and diced
1 Quart TURKEY STOCK
12 10-inch buckwheat crepes
1 Cup cilantro, coarsely chopped DIVIDED
1 Cup smoked Gouda, grated


Recipe



Turkey Legs

1. Pat turkey legs dry.
2. Heat ¼ cup olive oil and lightly brown turkey legs with celery, carrots, onions, thyme, 1 bay leaf and 6 cloves garlic. Add salt and black pepper. Add water.
3. Cover and cook legs gently for about 1 to 1-½ hours, Stirring occasionally. Allow the turkey to simmer slowly, but do not boil. Cook until turkey legs are cooked through and moist.
4. Remove turkey legs to a pan and set aside until cool enough to handle. Remove skin and discard. Take meat from the bone and cut into chunks.
5. Skim fat from the stock. Strain stock and reserve liquid for crepe filling.


Crepe Filling

1. Warm a 2-quart sauté pan. Add remaining ¼-cup oil. Add jalapeno, tomatoes, Spanish onion, , mushrooms, potato and remaining garlic clove and bay leaf. Toss quickly.
2. Add reserved turkey and stock. Simmer slowly until potatoes are tender. Remove from heat and set aside. Season lightly.


Crepe Assembly

1. Lay out 12 large crepes. Using a slotted spoon, drain the turkey vegetable mixture and place in the center of the crepes, distributing evenly. Add 1- tablespoon liquid to each crepe and 1-tablespoon cheese. Wrap crepes into pockets.
2. Reheat in a 350 degree F oven for 5-minutes or until heated through.
3. Dust lightly with additional cheese and chopped cilantro.

Serves 12.