Sunday Dinners - Purge my fridge!

Most families have their own Sunday night dinner traditions, well with my young growing family I've decided my Sunday night tradition is to purge my fridge!  What better way to get rid of those half chopped veggies or those left over white rice take-out containers.  Well this Sunday I've discovered two turkey legs lurking in my freezer.  I bought them about a month ago but since they were vacuum sealed I knew they were still good to use.  So what could I make with two gigantic turkey legs you ask? Well I could've went the pre-historic route and just roasted them in the oven whole, but that doesn't really clean out my fridge enough.  I dig a little deeper into the fridge and discover I have 1/2 an onion, 5 small red potatoes, and 1/2  a yam.  In this cold New York November I'm thinking Turkey Stoup, that's right thicker than a soup thinner than a stew.  I always tend to keep a fully stocked spice rack just so I know I never have to run out in the middle of cooking just to get some _____.  In this recipe I use dried spices because 1. that's what I had on hand and 2. long cooking in liquids bring out the wonderful flavor.  This recipe took a complete 2 hours from start to finish, but since most of it was in the oven I had plenty of time to do some laundry and even take a brisk walk around the block.  Even moms need to keep in shape!  This recipe is also low in fat and filled with great vitamins to fight off pending colds.  I hope you enjoy!

Sunday Turkey Stoup Recipe

2 Turkey Legs scored

2 tablespoons all purpose flour

1 tablespoon Olive oil

1 quart Chicken Stock

1/2 small Yellow Onion chopped

half or whole Yam cut into 1 inch cubes

5 small New Red Potatoes whole

3 Garlic cloves smashed

1/2 tablespoon Ground Cumin

2 teaspoon Dried Thyme

2 teaspoon Dried Rosemary

1 tablespoon Dried Celery
1 tablespoon Dried Parsley

1 small can diced tomatoes

1/2 packet of Sazon (optional)

Kosher Salt and Pepper

Pre-heat oven to 350 degrees. Wash the turkey legs in cold water, then with a knife score the legs into three sections.  This will help the meat fall off the bone later on.  Then salt and pepper the legs completely and dust the flour over them evenly.  Heat a dutch oven or a heavy bottomed pot with olive to coat, when the pot is hot put the legs in to sear and brown about 2-3 minutes on each side.  Then add the garlic, onions, and seasoning to the pot and cook for 1 minute.  Add diced tomatoes and chicken stock, bring to a simmer then add yams and potatoes.  Put the pot of goodness into the oven covered for 1-1 1/2 hours until meat falls off the bone.  Pick the meat off and dump the bones, salt and pepper to taste.  Enjoy with some crusty bread or with that left over rice.