Braised Cranberry Turkey Thighs
Recipe: #21507
October 28, 2015
Categories: Turkey, Sunday Dinner, Thanksgiving, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, more
"A delicious recipe by Mario Batali, adapted only slightly"
Ingredients
Nutritional
- Serving Size: 1 (712.1 g)
- Calories 1083.7
- Total Fat - 51 g
- Saturated Fat - 13.1 g
- Cholesterol - 623.7 mg
- Sodium - 1556.3 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 4.4 g
- Sugars - 34.2 g
- Protein - 113.4 g
- Calcium - 115.7 mg
- Iron - 6.6 mg
- Vitamin C - 57.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat a (oven proof) Dutch oven over medium-high heat.
Step 2
Pat the turkey thighs dry. Season well with seasoned salt and pepper.
Step 3
Add a drizzle of olive oil to the pot and place the thighs skin side down into the pot. Cook until well browned on both sides (about 8 to 10 minutes total). Remove thighs and set aside.
Step 4
Add the cubed rutabaga, onions and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, about 5 minutes. Add the turkey thighs back into the pot and rest on top of the cooked vegetables. Add the herb bundle, 1 cup of cranberries, wine, stock, vinegar and honey. Bring braising liquid to a boil then lower heat to a simmer. Cover and cook until turkey thighs are cooked through (about 1 1/2 hours, or you could place in a preheated 350°F oven for about 1 1/2 hours.
FOR THE CRANBERRY GREMOLATA
Step 5
Combine the remaining cranberries and sugar in a blender with a drizzle of olive oil. Pulse a couple times. Add the mixture to a bowl along with the parsley and lemon zest. Stir to combine and season with a pinch of salt.
Step 6
Serve the braised turkey thighs and vegetables with cranberry gremolata on top.
Tips
No special items needed.