INGREDIENTS
4
Turkey legs
1/2 cup
Carrots
1/3 cup
Celery
2 cloves
Garlic
3 tbsp
Herbs, fresh
1 cup
Onion
1
Rice
1 tbsp
Cornstarch
1/4 tsp
Pepper
3/4 tsp
Salt
1 1/2 tbsp
Olive oil
1 1/2 tbsp
Butter
2 tbsp
Heavy cream or unsalted butter
1/2 cup
White wine, dry