Turkey in Champagne Sauce With Toast Flowers Recipe

in a 12" skillet heat oil over med-high heat cook legs until browned on all sides.
add water onion salt and pepper. bring to a boil then reduce heat to low. cover and simmer 1 1/2 hours.
remove turkey from skillet and let cool. remove meat from bone and cut into 1" pieces discard the skin and bones.
over high heat cook broth that is in the skillet until it reduces to 1 1/2 cups.
in small bowl blend flour with 1/2 c half and half until smooth and belended throughly, add remaining half and half and stir well.
add half and half to broth and stir until thickened.
in another large skillet add butter and heat over med-high heat. saute mushrooms until tender.
gently add the mushrooms and any butter remaining into broth mixture. add turkey, champagne and 1/4 c parsley.
keep warm until ready to serve, use of a chaffing dish would do well if you have a cover for it.
serve with toast flowers by using a flower shaped cookie cutter to cut out flowers in the bread slices bake on a cookie sheet in 450 oven for3-5 minutes until golden.