Sauerkraut with Turkey

Ingredients:
1 Granny Smith Apple, sour, seeded and chopped
1 raw Turkey leg (drumstick) with skin still attached
2 Lbs. of canned Sauerkraut
4 dried Juniper Berries
1 dried Bay Leaf
2 dried Allspice berries
4 dried Cloves
2 Cups of Veggetable Broth
1 - 6-Quart Pressure Cooker (if you do not have access to a Pressure Cooker, see** bellow)

Directions:
Pour the canned Sauerkraut into the Pressure Cooker, do NOT drain, and then place the turkey leg in it so that it is partially covered by Sauerkraut. Add all other ingredients. Seal the Pressure cooker and cook on high. When the pressure has reached "maximum strength", set a timer for 30 minutes. When the 30 minutes are over, remove the Pressure Cooker from the stove top and let the Pressure naturally release from the pot-do notforce it out prematurly! When the pot is safeto open, open it, and check the turkey leg to see that it has prperly cooked through. If not, you may put it in the oven to finish cooking, or you may reseal the pressure cooker and cook it for another 20 minuteson high. When done, remove the turkey leg, and set aside. Remove the Juniper Berries, the Bay Leaf, the Allspice Berries, and the Cloves, and discard.

Oncethe turkey leg has cooled down enough to handle, remove the skin and discard. Tear off as much turkey meat as you can, and put it back into the pot with the Sauerkraut. It is now ready to eat! This goes well with Potatoes and Bratwurst. *If the Sauerkraut is too sauer for your taste, fry up some Bratwurst in a pan and then sauté the Sauerkraut in the leftover grease.

Enjoy!


**The Pressure Cooker helps the Turkey leg cook through faster, if you do not have access to a Pressure Cooker, use a normal pot, and check the turkey leg with a meat thermometer after 40 minutes of cooking until it is thorougly cooked. Because of the longer cooking time, make sure that the liquid does not run out so that the Saurkraut starts to burn to the bottom of the pan. Have some extra Vegetable Broth handl and add 1 Cup extra at a time when liquid levels get critically low.