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Turkeylegs Provenciale

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      Title: TURKEYLEGS PROVENCIALE
 Categories: Casseroles
      Yield: 6 Servings
 
     22 oz Turkey Legs
      3 tb Olive oil
      2    Rosemary Twigs
      2    Onions
           Salt & Pepper to taste
      4    Garlic cloves
      1    Piece of Hot Pepper
      1 cn Tomatoes,whole (16 oz)
     15    Olives
      8 oz Peeled Almonds
  1 1/2 c  White Wine
 
  Cut meat in big pieces. Heat oil & brown meat all around.Add the
  onions, chopped garlic halved, rosemary and the pepper(cut in half
  and kernels taken out) and fry with the meat. Cut up tomatoes and add
  with the juice, olives and sliced almonds to the meat mix. Cover and
  simmer 1 1/4 hours, add wine and heat through once.
  
  Source:"Actuelle" magazine Typed for you by Brigitte Sealing,
  Cyberealm BBS 315-786-1120
 
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