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Ingredients Jump to Instructions ↓

  1. 4 pounds turkey thighs, drumsticks, or hindquarters

  2. 1 tablespoon vegetable oil

  3. 2 large onions, chopped

  4. 2 garlic cloves, finely minced

  5. 1 cup dry red wine or chicken broth

  6. 1 (10 3/4-ounce) can condensed cream of mushroom soup

  7. 1 teaspoon basil

  8. 1 teaspoon dry thyme

  9. 1 teaspoon ground sage

  10. 1 tablespoon Dijon mustard

  11. 8 small whole carrots

  12. 8 small whole thin-skinned potatoes, scrubbed

  13. 8 small white boiling onions, peeled

  14. 3 tablespoons cornstarch blended with

  15. 3 tablespoons cold water Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Rinse turkey and pat dry. Heat oil in a wide frying pan over medium-high heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. With a slotted spoon or tongs, transfer turkey pieces to a 6 to 8-quart baking pan; set aside. Add chopped onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes. Add wine, soup, basil, thyme, sage and mustard. Bring to a boil, stirring often; pour over turkey. Cover and bake in a 325°F (160°C) oven (or simmer over medium-low heat) for 1 hour. Add carrots; potatoes and boiling onions to pan, pushing vegetables down into liquid. Cover and continue to bake (or simmer) until turkey and vegetables are tender when pierced, about 1 to 1 1/2 hour. With a slotted spoon, transfer turkey and vegetables to a serving dish; cover and keep warm. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. Cook, stirring, until sauce boils and thickens. Season to taste with salt and pepper. Spoon a small amount of sauce over turkey. Offer remaining sauce to spoon over individual servings.

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