Roasted Turkey Thighs Stuffed With Dried Cranberries Mushrooms And Sausage Recipes

ROASTED TURKEY THIGHS STUFFED WITH DRIED CRANBERRIES, MUSHROOMS AND SAUSAGE

Steps:

• In a medium skillet, add 1 tablespoons olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes, until golden. Add chopped mushrooms, cook for 2-3 minutes and crumble sausage meat over the mixture. Cook, stirring a few times for 5 minutes. Season with salt and pepper and add some chopped fresh sage. Add dried cranberries and white wine to the skillet too and simmer for another minute. Remove from heat and transfer to a bowl. Stir in breadcrumbs and allow to cool down.
• Meanwhile, arrange turkey thighs skin down on a work surface. Season with salt and pepper and divide stuffing among the 4 thighs. Smooth stuffing in an even layer and roll each thigh around stuffing into a roulade. Secure each roll with kitchen twine around circumference and a longer loop around the length to hold ends in place too.
• Add some more olive oil to the skillet and cook stuffed turkey thighs for about 2 minutes on each side, to sear them.
• Preheat oven at 350F/ 180C.
• Bake the rolls for about 50 minutes, or until the temperature inside the center of the rolls is 175F.
• Remove from the oven and allow to rest for 10 minutes before cutting it into thick slices. Don't forget to snip strings off before cutting it.
• Enjoy!

TURKEY BRAISED WITH CRANBERRIES

Steps:

• Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
• Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
• Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

ROASTED TURKEY THIGHS AND STUFFING

Steps:

• 1. Preheat oven to 350F. Coat a large baking dish (big enough to hold 4 thighs) with nonstick cooking spray.
• 2. Place prepared stuffing in baking dish.
• 3. Rub 1 tablespoon olive oil over skin of each thigh.
• 4. Arrange turkey thighs on top of stuffing, skin side up.
• 5. Sprinkle thighs with salt, pepper and herbs.
• 6. Bake for 1 hour, 20 minutes or until meat thermometer reaches 160F. Remove from oven and let rest for 10 minutes. Slice meat from bones and serve with stuffing.

TURKEY THIGHS WITH PICKLED CRANBERRIES AND ONIONS FOR TWO

Steps:

• Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
• Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
• Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
• Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
• Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.