Gone are the days that turkey was the forgotten bird relegated to a few special occasions throughout the year. Thankfully it is a lot easier to find turkey parts at the local market which opens the kitchen door to lots of possibilities.
We've cooked and shared turkey bird many different ways with you during the past 5 years. I know, isn't it hard to believe JBug's Kitchen Antics is into its sixth year? What with over 1,600 posts under our belts, I suppose it could explain the reason we're having trouble coming up with new and exciting things to make never mind the old belt's a lot tighter than it was 5 years ago too. Oh well.
We've had turkey drumsticks caribbean style cooked in beer, rich with Island spices and we've enjoyed the flavors of the Southwest with chipotle, cumin and kumquats, or drowned in a deep spicy mole sauce. We've had turkey rolled, ground, and left over and they've all been memorable but last night's may just top the list. Until next time.
Turkey thighs browned and braised in stock with sauteed onions, carrots and celery, crisp bacon and meaty mushrooms aromatic with sage, thyme and rosemary, and kicked up with glugs of dry marsala wine. Oh my glory! Served with creamy Idaho potatoes cooked and mashed with a ruby yam, loaded with butter and kissed with cream and a side of cranberry sauce - we were giving thanks all over again.
Next time you're browsing the poultry section of your favorite market, give turkey pieces a second look. Believe me, you won't be sorry one bit.
Braised Turkey Thighs with Mushrooms and Marsala from JBug’s Kitchen Antics adapted from New York Times, Mark Bittman
2 tablespoons vegetable oil
Salt & coarse ground black pepper
4 turkey thighs
4 slices thick cut bacon, diced
1 large onion, diced
1/2 pound large mushrooms, quartered
1 cup diced carrots
4 sticks celery, diced
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon crumbled sage
1/2 cup dry marsala wine
2-1/2 cups chicken stock (or more)
2 tablespoons flour
1/4 cup marsala (or water)
Preheat oven to 300. Heat oil in a large Dutch oven over medium high until shimmering. Meanwhile trim excess skin from turkey thighs, season well with salt and pepper and dredge in flour, shaking off excess. Brown thighs on all sides, removing from pan when finished. Add bacon and cook until crisp. Remove from pan and set aside. Remove all but 2 tablespoons fat from pan. Add onions, mushrooms, carrots and celery and cook until vegetables soften. Add thyme, poultry seasoning and sage and cook for 1 minute. Add marsala wine and cook until wine is reduced by half. Return turkey thighs and bacon to the pan. Add stock until about half way up sides of turkey thighs. Bring to a boil then place pot in oven (uncovered).
Braise for 2 hours or until turkey is very tender. Check pot half way through, adding additional stock as needed. Remove from oven and place on stove top on low heat. Mix together flour and marsala and add to pot. Bring to a simmer and cook, stirring until gravy is thickened. Serves 4.