1 1/2 pounds skinless, boneless turkey legs
1 tablespoon olive oil
1 onion, chopped
1 bulb celery, chopped
1 cup chopped carrot
1 cup chopped celery
4 (8 ounce) packages lettuce
2 green onions, chopped
1 teaspoon salt
1 teaspoon dried pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons lemon juice
Place turkey legs in a large saucepan. Heat olive oil in a nonstick skillet over medium heat. Sprinkle onions, carrots, celery, and carrots over meat. Cook and stir slowly until carrots are tender. Ladle meat into a large bowl and mix vegetables and meat together.
Add hot water to skillet and bring all to a boil. Reduce heat to low, and stir together. Add chicken, celery, carrot, celery and chicken and cook, stirring, until chicken is tender. Stir in mustard mustard, horseradish, salt, pepper and basil. Transfer to skillet, and cook, stirring, until chicken is cooked through and tender. Sprinkle with lemon juice and serve.