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Turkey in Champagne Sauce with Toast Flowers

DIRECTIONS

In 12-inch skillet over medium-high heat, in hot salad oil, cook turkey legs until well browned on all sides. Add water, onion, salt and pepper; heat to boiling. Reduce heat to low; cover and simmer 1-1/2 hours or until turkey is fork-tender.
Remove turkey from skillet; cool slightly until easy to handle. Cut turkey meat into 1-inch pieces; discard skin and bones. Meanwhile, over high heat, cook turkey broth in skillet until it reduces to about 1-1/2 cups.
In small bowl with spoon, blend flour with 1/2 cup half-and-half; gradually stir into broth until smooth; stir in remaining half-and-half. Cook, stirring, until cream sauce boils and is thickened.
In 10-inch skillet over medium heat, in hot butter or margarine, cook mushrooms until tender; gently stir into cream sauce with turkey meat, champagne and 1/4 cup parsley; heat.
To serve: Spoon turkey mixture into chafing dish if you like.
SERVING SUGGESTION: Garnish with remaining parsley and serve with Toast Flowers.
TOAST FLOWERS: Preheat oven to 450°F. Using a 3- to 4-inch flower-shaped cookie cutter, cut "flowers" from 18 white bread slices. Place on cookie sheet. Bake flowers 3 to 5 minutes until golden.