How to make
Use only the lower parts of the turkey legs, because they are very big in general. Clean their skin from any remaining feathers, wash them and dry them.
Grind the onion, celery and green pepper and cut the carrot into bulky pieces - circles or halves.
First stew the vegetables in the oil for a few minutes and add the legs. Once they are fried, until slightly golden on all sides, add the grinded tomatoes, paprika, black pepper, hot pepper, chopped parsley and a pinch of salt. Stew for 3 minutes over medium heat.
Lift the lid, pour enough water to cover the products and cover the container again. Cook for 1 hour and a half to two, by reducing the intensity of the heat by another degree. The idea is to stew the meat slowly and gradually.
From time to time check the level of the liquid and if necessary add a little. The legs are ready when the meat begins to separate from the bone, but not to fall apart completely. The cooking time depends a lot on whether the turkey is homemade or store bought, as well as on the size of the legs.
Add the peas and cook for another 15 minutes. Then, if desired, you can thicken the dish with a little flour, diluted in water or you can leave it as it is.
Season with more salt and parsley, if necessary and leave it under the lid for 15 minutes at least before serving.
Enjoy your meal!
