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Kate Connally

wrote:
> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. It looked interesting. It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. So I bought one. And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?

Why not just eat them? Some people use them to make
collard greens. I prefer smoked ham hocks myself but
smoked turkey legs is okay.

Kate

Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?