How to cook
Cook the turkey legs in salted water. Keep the stock, so you can use it later for the sauce.
Dice the parsnip, carrots and stalk of celery. Chop the white and red onions finely.
Saute them until the vegetables are almost ready and the turkey legs get caramelised. Pour the red wine and cook until the alcohol evapotates. Add the butter to glaze the sauce. Add the blueberry jam with 2-3 laddles of the stock.
Cook for a few more minutes, while pouring the sauce over the meat.
Serve by forming a canape with the vegetables, place the tukey legs on top and pour the wine sauce.