Turkey Thighs Braised in Red Wine

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By: The Homemakers Test Kitchen

Classic French-style braising coaxes the best flavour out of turkey thighs. Serve with noodles or boiled or mashed potatoes.

Ingredients

2 tbsp (30 mL) (approx) bacon fat or 1 tbsp/15 mL each butter and vegetable oil

8 whole small shallots

18 whole cremini or white mushrooms

4 turkey thighs (about 3 lb/1.5 kg)

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) black pepper

1 cup (250 mL) turkey or chicken stock

1 cup (250 mL) dry red wine

2 cloves garlic, pressed or minced

Few sprigs parsley

Few sprigs fresh thyme, or 1/2 tsp/2 mL dried thyme

1 bay leaf

1 inner stalk celery with leaves

2 tsp (10 mL) cornstarch

2 tbsp (30 mL) chopped parsley

Preparation

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 turkey 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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	645
Protein	53 g
Fat (total)	42 g
Sat. Fat	11 g
Carbohydrate	8 g
Fibre	2 g
Cholesterol	252 mg
Sodium	889 mg
Calcium	7 % RDI
Iron	39 % RDI
Vitamin A	4 % RDI
Vitamin C	5 % RDI
Folate	15 % RDI

Also in this menu:

5 takes on turkey

Source

Homemakers Magazine: April 2007

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