• 8servings
  • 253calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds turkey thighs

  2. 1 teaspoon salt, divided

  3. 1/2 teaspoon black pepper, divided

  4. 2 teaspoons vegetable oil

  5. 1 tablespoon butter

  6. 4 cups thinly sliced leek (about 5 large)

  7. 2 cups (1/2-inch) pieces carrot

  8. 3 tablespoons all-purpose flour

  9. 1 cup fat-free, less-sodium chicken broth

  10. 1 tablespoon brown sugar

  11. 1 (12-ounce) bottle amber lager

  12. 1 tablespoon Dijon mustard

  13. 1 tablespoon white wine vinegar

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°.

  2. Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.

  4. Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300° for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.


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