How to make
Wash and dry the turkey legs. Rub them with a little salt and freshly ground black pepper and seal them in the oil, until they aquire a golden color in a wide pot.
Remove the meat into a plate and in its place, add in the same fat + butter all the vegetables, except the tomatoes, cut into larger pieces.
For example - onions into crescents, carrots and leeks in circles, peppers and celery in pieces of about 1.5 cm. Whole garlic cloves can be added. Add the almonds to fry them with everything else.
Cook the vegetables, until they soften and begin to brown, then pour the tomatoes with the paprika and wine and after a while (2-3 minutes) return the meat into the pot along with the bay leaf. Add as much salt as you like.
Cover with water or broth and boil them covered for about 1 hour and 20 minutes on low/moderate heat. The meat should begin to fall apart from the bone and when you stick a fork in it it should feel soft.
You just have to wait for it to cool down a bit, leave it under the lid, so that it can stew nicely.
Remove the turkey legs and bay leaves and blend, until a smooth mixture is obtained. The almonds will make the sauce thick, so dilute with a little water, if necessary.
Add the turkey to the vegetable cream and serve the stew sprinkled with parsley. Optionally, you can add a scoop of boiled rice to each serving.
The turkey legs in vegetable sauce with wine and almonds are ready.
