Two Way Turkey with Asparagus and Morels

Yield: 15 servings

Turkey Legs:
4 large turkey legs (2 1⁄2-3 lbs. ea.)
1 bunch fresh sage, washed and dried
1 bunch fresh rosemary, washed and dried
3 cups dry red wine
salt and freshly ground black pepper
flour, as needed
olive oil, as needed
2 stalks celery, medium dice
6 carrots, medium dice
4 onions

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