© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY THIGHS, skin removed
2 Small onions, peeled and qtered
1 tbsp vegetable oil
1/2 c TURKEY BROTH
2 Cloves garlic, minced
3/4 tsp salt
1/2 tsp dried basil
1/2 tsp pepper
1/4 tsp dried thyme leaves
4 Small potatoes, peeled and cut in half
4 Small carrots, peeled and cut into chunks
1 tbsp cornstarch
1/4 c cold water
2 tbsp fresh parsley, chopped
In 5-quart Dutch oven over medium-high heat, brown turkey thighs and onions 8 to 9 minutes in vegetable oil, turning thighs after 4 minutes. Add turkey broth, garlic, salt, basil, pepper and thyme. Bring to boil, quickly reduce heat to low, cover and cook 50-60 minutes or until turkey is tender.
Remove thighs from pan; add potatoes and carrots. Retun turkey thighs to Dutch oven and place them over vegetables. Return mixture to boil; again, quickly reduce to low heat, cover and cook 15 minutes or until vegetables are tender.
Remove turkey and vegetables to platter. Keep warm. In small bowl combine cornstarch and water; stir into hot pan juices and cook 1 minute over medium heat or until mixture is thickened.
To serve, pour sauce over turkey and vegetables. Garnish with parsley.
Total Calories 339
Total Fat 9 g
% Daily Total Fat 23
Cholesterol 97 g
Sodium 634 mg
Total Carbohydrates 34 g
Protein 30 g