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Watch this recipe
  • Serves 4
  • Prep 20 minutes
  • Ready-In 2 hours 35 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Turkey Agrodolce


4 turkey legs, skin and silver skin removed
1 carrot, chopped
1 celery rib, chopped
1 medium onion, chopped
12 oz. chicken stock
4 oz. Litehouse® Raspberry Walnut Vinaigrette 
1 bay leaf
1 Tbsp. capers
1 Tbsp. balsamic vinegar
1 Tbsp. raspberry vinaigrette
2 Tbsp. dried cranberries
2 Tbsp. chopped green olives
2 Tbsp. sliced almonds
2 Tbsp. butter
3 Tbsp. olive oil


Pre-heat oven to 325°.  In a Dutch oven, heat oil until shimmering.  Add turkey legs and sauté 5 minutes each side until golden brown.  Remove to a plate.  To the pot, add carrot, celery and onion.  Sauté 5-7 minutes until golden.  Add turkey back to pot with the sautéed vegetables.  Add stock and scrape bottom of pan.  Add dressing, bay leaf.  Cover pot and place in over for 2 hours. 
Place cranberries in bowl with balsamic vinegar and Litehouse Raspberry Walnut Vinaigrette and let sit until turkey is done.  Remove pot from oven.  Remove turkey legs from pot.  Stir butter into pot.  When melted, add olives, almonds, capers and cranberries.  Serve turkey legs with sauce spooned over meat.