06. Braised Turkey Thighs with Currants Recipe

Red currants are an excellent source of vitamin C, potassium and fiber, and turkey is rich in protein and B vitamins. This delicious, healthy, hearty dish is perfect for a cold winter’s day.

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Recipes brought to you by Fletcher Allen's Center for Healthy Foods & Nutrition Systems

Makes 6 servings

Ingredients

1/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 turkey thighs, about 1 pound each, rinsed, drained and patted dry

2 tablespoons olive or canola oil Braised Turkey Thighs

1 cup onion, finely chopped

1 tablespoon fresh garlic, chopped

5 cups turkey or chicken stock

2 tablespoons tomato paste

1 cup dried red currants

¼ cup honey

¼ cup fresh parsley, chopped

1 teaspoon fresh sage, finely chopped

Directions

Combine flour, salt and pepper in a bowl and mix well.

Place the turkey in a separate bowl and pour the flour mixture over the turkey. Toss until the turkey is well coated with flour. Reserve the remaining flour for later use in the recipe.

Heat a large skillet over medium heat, add oil and brown the turkey thighs. Remove turkey from pan and set aside. Add the onions and garlic to the pan and sauté until tender.  Add the reserved flour and cook stirring until light brown, about 2 minutes.

In a medium bowl combine the stock and tomato paste and mix well. Add this to the pan and stir in. Return the turkey to the pan, bring to a boil and then reduce the heat to low. Cover and simmer for 45-55 minutes depending on the size of the thighs. Cook until the turkey reaches 165 ° F.

Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.

From: Cooking Close to Home, A year of Seasonal Recipes, Imrie and Jarmusz

About the Center for Nutrition & Healthy Food Systems

This recipe series is sponsored by The Center for Nutrition and Healthy Food Systems at Fletcher Allen Health Care, a nonprofit educational organization focused on building sustainable food in health care.

Funding for the Center was obtained by U.S. Senator Patrick J. Leahy and Congressman Peter Welch.

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