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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Turkey |
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| Preparation Method : Skillet |
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Classic French-style braising coaxes the best flavour out of turkey thighs. Serve with noodles or boiled or mashed potatoes.
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Ingredients
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2 tbsp (30 mL) (approx) bacon fat or 1 tbsp/15 mL each butter and vegetable oil |
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8 whole small shallots |
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18 whole cremini or white mushrooms |
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4 turkey thighs (about 3 lb/1.5 kg) |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) black pepper |
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1 cup (250 mL) turkey or chicken stock |
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1 cup (250 mL) dry red wine |
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2 cloves garlic, pressed or minced |
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Few sprigs parsley |
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Few sprigs fresh thyme, or 1/2 tsp/2 mL dried thyme |
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1 bay leaf |
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1 inner stalk celery with leaves |
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2 tsp (10 mL) cornstarch |
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2 tbsp (30 mL) chopped parsley |
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Preparation
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In deep skillet large enough to snugly hold turkey thighs, heat fat over medium-high heat; lightly brown shallots. Add mushrooms and lightly brown; with slotted spoon, transfer shallots and mushrooms to bowl.
Sprinkle thighs with salt and pepper; adding a little more fat if necessary to pan, brown on both sides. Add stock, wine and garlic. With kitchen string, tie together bouquet garni of parsley, thyme, bay leaf and celery; add to pan. Bring to boil; reduce heat and simmer, covered, until thighs are almost tender, about 40 minutes.
Add shallot mixture and any accumulated juices; simmer, covered, until shallots and turkey are tender, about 20 minutes. Transfer turkey to serving platter; keep warm.
Cook sauce over high heat until reduced to about 1 cup/250 mL. Remove bouquet garni. Stir cornstarch with enough water to make thin paste, then stir into sauce; cook until glossy and thickened. Spoon sauce over thighs; sprinkle with parsley.
Makes 4 servings.
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Nutritional information
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Per serving: about 645 cal, 53 g pro, 42 g total fat (11 g sat. fat), 8 g carb, 2 g fibre, 252 mg chol, 889 mg sodium. % RDI: 7% calcium, 39% iron, 4% vit A, 5% vit C, 15% folate.
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Source
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Homemakers Magazine: April 2007
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