Braised Cranberry Turkey Thighs

How to Make

• 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.