At a glance
You're looking at a hands-off slow-roasted turkey dish that does most of the heavy lifting overnight — just pop the turkey legs in the oven before bed and let them turn golden and tender. Once they're ready, you'll shred the meat right in the pan, stir in cottage cheese and butter to create a creamy sauce, then finish it off with fresh veggies, cheese, and herbs for a protein-packed meal that comes together in minutes.
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Roast the turkey legs
Season the turkey legs with salt and pepper and roast them the day before, ideally overnight. Roast at 120°C for about five hours.
For this step
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Shred the meat with a fork
The roasted turkey legs will be juicy and the meat will pull apart easily. Shred the meat with a fork right in the roasting pan, in its own juices. Then transfer the whole contents of the pan into a pot.
3/5
Add cottage cheese and spreadable butter
Add the cottage cheese and spreadable butter. Stir well and add about 1 dl of water if needed. Heat over medium heat.
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0/2
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