The Daily Meal’s Family Dinners: Red Wine Roasted Turkey Legs

Food brings everyone together, so join our family table and let’s #eattogether
Nathan Cyphert

Pull up a chair to our table and let's #eattogether.

Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.

Now, along with our Recipe of the Day Newsletter, we’ll be offering your menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.

Because it’s flu season, we’re constantly looking for ways to keep healthy. Who knew that some solutions are right in our own kitchen? For this week’s menu, we chose three meals that have immune-boosting foods in them to help us eat away the flu.

Red Wine Roasted Turkey Legs

The Daily Meal's editors’ ears perk up when we hear the words red wine, which is why this Red Wine Roasted Turkey Legs recipe is one of our favorites. Not only is the turkey perfectly crisp on the outside and moist on the inside, but it contains a lot of healthy antioxidants that’ll help us stay healthy during the flu season.

We chose this orzo and mushroom dish to pair with the turkey legs because it’s simple to make and not only does it contain mushrooms, a very potent immunosupportive food, but it’s the perfect comforting dish we crave during these cold winter months.

Blood Orange Sorbet 

You wouldn’t be boosting your immune system without a little vitamin C, so make this Blood Orange Sorbet for dessert. To make it a little more decadent, add a little heavy cream to turn the sorbet into ice cream. 


Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce