Turkey Thighs in Cherry Sauce
Ingredients
- 454 g 1 lb boneless skinless turkey thigh or 4 small thighs with bone 150 g-3/4 lb each
- 15 mL 1 tbsp vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 mL 1 tsp dried thyme
- 150 mL 3/4 cup canned turkey or chicken broth
- 150 mL 3/4 cup water
- 50 mL 1/4 cup orange juice
- 50 mL 1/4 cup red currant jelly
- 15 mL 1 tbsp grated orange rind
- 1-398 mL 14 oz can sweet cherries pitted and drained.
- 30 mL 2 tbsp cornstarch
- 30 mL 2 tbsp water
- 50 mL 1/4 cup fresh parsley, chopped
Instructions
- Cut boneless, skinless thigh meat into 4 equal portions. Set aside. In a large, non-stick skillet, heat oil on medium-high.
- Add turkey and cook until well browned (approx. 8-10 minutes). Remove meat to a plate and set aside. Add onions to pan and sauté until softened. Add garlic, thyme, orange juice and broth.
- Bring to a boil and return turkey to pan. Lower heat and simmer covered for 1 hour.
- Add jelly and orange rind. Stir and cook for 10 minutes. Remove turkey to a warmed serving plate.
- Add cherries to sauce. In a small bowl, mix cornstarch and water. Add to sauce stirring constantly until mixture thickens and comes to a boil. Pour sauce over turkey and sprinkle with parsley.
