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One Pot Turkey Dinner

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  California turkey thighs 2 Pound (Weighing About 1 1/2 Pounds Each)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Corn oil 1 Tablespoon
  Minced onion 1⁄2 Cup (8 tbs)
  Finely minced garlic 1 Teaspoon
  Grated lemon peel 1 Teaspoon, crumbled
  Basil 1⁄2 Teaspoon, crumbled
  Thyme 1⁄4 Teaspoon, crumbled
  Chicken bouillon cubes 2
  Water 1 Cup (16 tbs)
  Potatoes 4 Medium, pared
  Carrots 6 , pared and cut in chunks
  Cornstarch 1 Tablespoon
  Chopped parsley 1 Tablespoon

Season turkey thighs with salt and pepper; brown slowly in oil.
Add onion, garlic, 1/2 teaspoon lemon peel, basil and thyme to the skillet; saute lightly.
Dissolve bouillon cubes in 1 cup water; pour over turkey and heat to a boil.
Turn heat low; cover and simmer 2 hours, or until meat is tender, adding vegetables for the last 20 minutes.
When vegetables and meat are tender, remove them to heated serving dish.
Cut thighs in serving size portions; skim off and discard any surface fat from drippings.
Blend cornstarch with 1 tablespoon cold water; stir into pan juices and cook, stirring, until mixture boils and thickens slightly.
Spoon mixture over turkey and vegetables.
Combine remaining lemon peel with parsley; sprinkle over all.

Recipe Summary

Difficulty Level: 
Main Dish

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