Braised Turkey Thighs With Posole And Lime Recipes

BRAISED TURKEY THIGHS

Braised Turkey Thighs image

Folks who enjoy dark meat will appreciate this treatment for turkey thighs. An oven bag keeps them nice and moist during baking. Little bits of vegetables add taste and texture to the flavorful gravy.-Loretta Paulus, Venice, Florida

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup each finely chopped onion, celery and carrots
1/3 cup ketchup
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
4 pounds turkey thighs
2 tablespoons all-purpose flour, divided
1 large oven roasting bag
1/2 cup reduced-sodium chicken broth
1/3 cup dry white wine or additional reduced-sodium chicken broth
1 teaspoon dried oregano
2 bay leaves
1/4 cup cold water

Steps:

Preheat oven to 350°. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag. , Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170°-175°., Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups., In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.

Nutrition Facts :

BRAISED TURKEY THIGHS WITH POSOLE AND LIME

Braised Turkey Thighs With Posole and Lime image

Make and share this Braised Turkey Thighs With Posole and Lime recipe from Food.com.

Provided by Brookelynne26

Categories One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flour
1 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
3 lbs turkey thighs, skin removed
2 tablespoons extra-virgin olive oil
3/4 cup mild salsa
1 cup chicken broth
16 ounces white posole, drained and rinsed (Mexican hominy)
1 juice and finely grated large lime, zest of
2 tablespoons chopped fresh cilantro

Steps:

Mix the flour, salt and pepper in a medium mixing bowl. Add the turkey thighs and turn to coat with seasoned flour; pat off the excess flour and reserve the seasoned flour mixture.
Heat the oil in a large heavy skillet over medium-high heat. Brown the turkey on both sides, about 4 minutes per side, and place in a 5- to 6-quart slow cooker.
Add the reserved seasoned flour to the oil left in the skillet and cook for 30 seconds, stirring constantly. Add the salsa and broth to the skillet and bring to a boil, stirring until slightly thickened. Stir in the posole and lime zest (but not the juice). Pour over the turkey.
Cover the cooker and cook for 3 to 4 hours on high or 5 to 8 hours on low, until the turkey is cooked through and tender, almost but not quite falling off the bone. Stir in the lime juice and serve, with the cilantro sprinkled on top of each bowl.

Nutrition Facts : Calories 111.5, Fat 7.3, SaturatedFat 1.1, Sodium 914.6, Carbohydrate 9.3, Fiber 1, Sugar 1.7, Protein 2.8

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