At my house, dark meat tends to be left on the bone to succumb to eventual compost. For whatever reason, many prefer dry breast meat. I'll take a turkey thigh any day. This was my successful attempt at revitalizing dark meat from the forgotten drumstick, to a delicious showstopper. —Michael Fiske
For the cream sauce, heat the butter in a sauté pan over medium heat. Add the shallots, sweating until translucent. Deglaze the pan with the wine, and reduce until almost dry. Be careful not the burn the shallots. Add the cream, stock, and thyme and simmer for about 15 minutes. Remove from heat, cover, and let steep for 30 minutes. Whisk in the crème fraîche and season with salt and pepper to taste. Strain. The sauce can be used immediately or refrigerated for a few days.
To finish, remove your cooked turkey legs from the carcass (alternatively, roast the turkey legs at 350F until cooked through). Peel off the skin and shred the meat into bite size pieces. Be careful to remove and small bones and tendons.
Heat the oil over medium-high heat in a sauté pan. Add the mushrooms and let brown. Once browned, reduce the heat to medium, and add the butter, leeks, and thyme and stir until cooked through. Season.
Add shredded leg meat and moisten the mixture with the cream sauce until your desired consistency. Add the sage, and season with salt and vinegar. Serve in a big bowl.