Turkey Legs and Rice Casserole

Place the turkey legs in a 4-quart soup pot and cover with water; bring to a boil over medium-high heat and continue to cook for 45 minutes.

Pour the olive oil in a casserole dish and place it in the oven; turn the oven on to 425ºF.

Dice the onions; take the casserole dish out of the oven and add in the onions and the salt. Put back in the oven and continue to cook until soft, about 5 to 8 minutes.

Take out the casserole dish, take the broth from the soup pot and pour it over the onions. Stir in the minced garlic, parsley, thyme, and nutmeg. Taste for salt and pepper.

Mix in the rice. Place the turkey legs on top. Bake in the oven for 45 minutes or until all the water is absorbed.

Let cool for 10 minutes before serving.