One Pot Turkey Dinner
|California turkey thighs||2 Pound (Weighing About 1 1/2 Pounds Each)|
|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|
|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.