by George Ballein
An inexpensive but scrumptious aroma and meal.
2 turkey legs including thighs, skinned
1 pkg. dry onion soup mix
1⁄2 – 3⁄4 cup marsala wine
2 cups sliced mushrooms
In glass dish (approximately 9″ x 11″) place skinned turkey legs. Sprinkle with soup mix and wine. Cover with foil.
Bake 2-3 hours at 325° (after 2 hours add sliced mushrooms and bake 1 hour longer.) Uncover and turn temp to 350° until browned and tender.
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