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Turkey Thighs, Mexican

Chicken.delights's picture
Ingredients
  Turkey thighs 3 Pound (4 Pieces, Weighing About 3/4 Pound Each)
  Salt To Taste
  Pepper 1
  Butter 3 Tablespoon
  Canned crushed pineapple 8 1⁄4 Ounce, undrained (1 Can)
  Orange juice 2 Cup (32 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄8 Teaspoon
  Cloves 1⁄4 Teaspoon
  Canned mandarin oranges 11 Ounce (1 Can)
  Flour 1 Tablespoon
Directions

GETTING READY
1. Wash the turkey thighs and pat dry with paper toweling.
2. Season them with salt and pepper.
3. Drain mandarin oranges, reserving 2 tablespoons liquid
4. Blend flour into reserved mandarin orange liquid and set aside

MAKING
5. In a Dutch oven or a casserole, melt the butter.
6. Arrange the turkey thighs and brown evenly on all sides. Remove browned turkey onto a platter and keep aside for a while.
7. Into the juices in the casserole, stir the orange juice, pineapple, almonds, raisins, cinnamon and cloves.
8. Return thighs to casserole and baste them with the sauce.
9. Cover casserole, reduce heat and simmer the turkey for almost 1 to 1 1/4 hours until tender.
10. Add drained orange segments at end of cooking time.

FINALIZING
11. Remove turkey thighs to warm serving platter.
12. Stir flour-orange mixture into cooking liquid and simmer, stirring constantly until thickened and bring to a boil.

SERVING
13. Pour the thickened sauce over turkey thighs and serve hot with a watercress salad and cornbread if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Occasion: 
Christmas
Ingredient: 
Turkey
Interest: 
Gourmet
Servings: 
4

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