Braised Cranberry Turkey Thighs

20m
Prep Time
1 1/2h
Cook Time
1h 20m
Ready In


"A delicious recipe by Mario Batali, adapted only slightly"

Original is 4 servings

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.

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