1 turkey leg quarter (leg and thigh)
1 tbsp. oil
1 med. onion
1 clove garlic
2 chicken bouillon cubes
3 med. carrots
4 potatoes
Water
3 tbsp. butter
3 tbsp. flour
Salt and pepper

1. Brown turkey in oil in Dutch oven with onion and garlic.

2. Add water to cover and two chicken bouillon cubes. Cook until turkey is tender, over medium to low heat (simmer). Remove meat, cool, remove bones and reserve. Heat broth to boiling.

3. Add carrots and potatoes. Cook until tender. Add turkey, simmer.

4. In small saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Reduce heat and cook for 2-3 minutes, watching that it doesn't start to turn brown and scorch. Add to turkey mixture, stirring gently until thickened. Correct seasonings; tastes great with homemade biscuits!