Recipe - Braised Turkey Thighs

2 Turkey thighs; about 2
pounds, skin and excess fat
removed
1 cup Dry red wine; OR
1 cup Chicken broth plus 1 T.
redwine vinegar
1 cup Onions; thinkly cut or sliced up
2 teaspoon Minced garlic
One half teaspoon Dried rosemary
One half teaspoon Sage
One half teaspoon Thyme
One half teaspoon Salt

GRAVY
One fourth cup Water
2 tablespoon Allpurpose flour; (up to 3)

Elgiht to 12 hours before cooking, put all except Gravy ingredients in
gallonsize ziptop plastic bag. Seal and turn to mix ingredients. (If using
slow cooker with removable stoneware insert, marinate and refrigerate
ingred in covered instert, thenset in electric base and turn to high or
low, do not preheat electrical base.)

To Cook in Oven: Heat oven to 325 F. Empty bag into a 45 quart Dutch oven.
Bake, tightly covered, 1 One half hours or until turkey is tender.

To Cook in SlowCooker: Empty bag into a 3 1/24 or 5 quart slowcooker.
Cook on High 45 hours or on Low 810 hours until turkey is tender. Remove
turkey thighs to cutting board and cover loosely with foil.

To thicken gravy on rangetop: Heat cooking liquid over MediumHigh heat.
Whisk 2 tablespoons flour and the water until well blended. Whisk into
liquid, bring to a boil and whisk 45 minutes until thickened. To thicken
gravy in SlowCooker: Set slowcooker to High and cover. Whisk 3
tablespoons flour and the water until well blended. Whisk into liquid in
slowcooker. Cover and cook 15 minutes, stirring once, until thickened. To
serve: cut meat in large pieces from both sides of thigh bone to give you 4
large pieces. Arrange on serving plates. Spoon some gravy on meat. Serve
remaining gravy from a sauceboat.

Serves 4.

Per serving: 200 calories, 5 grams fat, 97 mg. cholesterol, 382 sodium
Exchanges: One fourth starch, One fourth other car, One half vegetables, 3 One half very lean meat,
Three fourths fat

NOTES : The nice thing about this recipe, especially if you throw it in the
slowcooker before leaving the house in the morning, is that turkey
actually marinates overnight, which means you won't be cutting onions and
garli in the morning.
Recipe by: Woman's Day magazine, 10797

Posted to MCRecipe Digest V1 #992 by Roberta Banghart
bobbi744@sojourn.com on Jan 08, 1998