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Tangy Turkey Thighs
Recipe adapted from the Turkey Farmers of Canada collection.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 kg (2.2 lbs.) skin-on, bone-in Turkey Thighs
1/2 cup grainy Dijon mustard
1/2 cup smooth Dijon mustard
2 or 3 cups poultry stock
1 cup white wine or dry vermouth
Salt and pepper
3 cups 5% cream
Brown Rice Pilaf
2 Tbsp olive oil
2 Tbsp butter
2 small yellow onions, chopped
4 garlic cloves, minced
1 tsp dry chili flakes
1/4 tsp salt
1/2 tsp pepper
2 cups long grain or Calrose brown rice (not instant)
5 cups fat-free low-sodium poultry broth
1 cup salted, roasted sunflower seeds
4 scallions, chopped
Method/Steps
1. Place turkey thighs in an oven-proof casserole with a tight-fitting lid. Mix mustards together and spread over turkey thighs. Carefully pour poultry stock and white wine/vermouth around meat and season with salt and pepper. Cover and marinate for no less than 2 hours.
2. Bake covered in a 350º F oven for 1 1/2 hours. Uncover and continue to cook for another 1/2 hour. Carefully scrape the mustard off the turkey meat and place the thighs on a platter.
3. Add cream and place on stovetop over medium heat. Whisk until the cream starts to thicken. Taste and adjust seasoning then pour sauce over turkey.
Rice Pilaf
In a large saucepan, heat oil and butter over medium-high heat. Add yellow onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Then add all of the seasoning and sauté for one minute. Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Stir in sunflower seeds and scallions, just before serving.
Wine and Spirits Match
Enjoy with Gewürztraminer.