Two Way Turkey with Asparagus and Morels

For ther legs: Cut the ball joints off all drumsticks. slice all 6 legs into thick "osso Buco" slices. Mix sage, rosemary and red wine together. Marinate leg slices in herbed wine for 6-8 hours. remove from marinade, reserve marinade.

Season leg slices with salt and pepper. Dust with flour. heat oil in a roasting pan and sear leg slices on high heat until golden brown. remove from pan and set aside.

Add celery, carrots and onions to pan and caramelize. Deglaze with herbed red wine marinade and reduce by half.

Return seared leg slices to pan, cover all with turkey stock. Add garlic. Bring to a simmer. Cover and braise in 325°F oven for 1¹⁄2 hours or until fork tender.

For the stuffed breasts: Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down.

Blanch 4 bunches asparagus in boiling salted water for 30 seconds. Drain and plunge into an ice bath to cool.

Braise morels slowly in butter and white wine. remove morels from liquid and reserve ²⁄3 of liquid for vegetable saute. Cool morels and slice into rings.

Layer morel rings in a row in the center of the breast and top with a row of asparagus and a final layer of morels.

Roll breast in a roulade and tie with butcher's twine. sprinkle with chopped thyme, salt and pepper. sear on high heat until skin is golden brown. Place on a rack and braise in a 450°F oven until cooked to an internal temperature of 170°F.

Allow to stand 10 minutes before slicing.

Saute remaining 2 bunches asparagus and ¹⁄2 pound morels in reserved butter and white wine. season with salt and pepper. hold warm for service.

To serve: reheat legs in braising liquid in a 450°F oven. slice breast roulade and heat. Plate slices of turkey legs and breast on a dinner plate and serve with sauteed vegetables.