TURKEY THIGHS IN BROWN SAUCE
Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice.
Provided by Elizabeth
Categories Meat and Poultry Recipes Turkey
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
- Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
- Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 21.3 g, Cholesterol 92.1 mg, Fat 16.3 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.8 g, Sodium 401.9 mg, Sugar 2.2 g
TURKEY THIGHS WITH PROSCIUTTO, TOMATOES, OLIVES AND THEN SOME . . .
All measurements and timing approximate.
Provided by Mark Bittman
Categories dinner, lunch
Time 2h30m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Lightly brown the prosciutto in the oil, then scoop it out of there. Brown the turkey thighs in the same fat, sprinkling with salt and pepper and adding the thyme as they cook. Get the skin side good and brown but don't worry about the other side much. Remove and set aside. Preheat the oven to 200 degrees.
- Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook. When they're a bit softened, toss in the olives and tomatoes; lay the thighs, crisp side up, on there. Add liquid to come just to the bottom of the thighs and bake, checking occasionally to make sure the vegetables don't dry out (you might stir them once or twice also). When the turkey is tender, it's done. Garnish if you like and serve.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 10 grams, Sodium 1337 milligrams, Sugar 5 grams
TURKEY THIGHS WITH OLIVES AND CHERRIES (CROCK POT)
Make and share this Turkey Thighs With Olives and Cherries (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt.
- Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin.
- Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.
Nutrition Facts : Calories 77, Fat 1.6, SaturatedFat 0.2, Sodium 552.3, Carbohydrate 8, Fiber 0.8, Sugar 3.7, Protein 0.6
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