Oven Roasted Turkey Legs with Herbed Rice and Napa Cabbage

This delicious dish features succulent oven-roasted turkey legs seasoned with a blend of traditional herbs, served alongside fluffy herbed rice cooked to perfection in a rice cooker, and sautéed Napa cabbage for a fresh, vibrant side. The combination of flavors and textures makes this meal comforting yet slightly creative, perfect for family gatherings or a cozy dinner at home.

Ingredients:

• 4 turkey legs
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tablespoon butter
• 1 teaspoon dried parsley
• 1 small head of Napa cabbage, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
3. Rub the turkey legs with the herb mixture, ensuring they are well-coated.
4. Place the turkey legs on a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).
5. While the turkey is roasting, rinse the rice under cold water until the water runs clear.
6. In a rice cooker, combine the rinsed rice, chicken broth, butter, and dried parsley. Cook according to the rice cooker's instructions.
7. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped Napa cabbage and sauté for about 5 minutes until tender.
8. Stir in the soy sauce and sesame oil, cooking for an additional 2 minutes.
9. Once the turkey legs are done, let them rest for 5 minutes before serving.
10. Serve the turkey legs alongside the herbed rice and sautéed Napa cabbage.