CHICOPEE, Mass. (Mass Appeal) – Continuing our series on how to save money when planning your Thanksgiving celebration, we learned that maybe you don’t need to cook an entire turkey, especially if you’re hosting a smaller crowd. Chef Bill Collins from chefbill.com showed us how to make Braised Turkey Thigh.
Braised Turkey Thigh
2-3 tablespoons olive oil
1 onion, peeled and sliced
2 turkey thighs (either bone-in or boneless)
1 ½ cups (approximately) chicken or turkey stock
2 teaspoons dried thyme
2 teaspoons dried fennel
salt and black pepper
1. Preheat a large skillet over a medium heat. When it’s heated, add one tablespoon of olive oil, and the onion. Sautee for 5-10 minutes, or until the onion is translucent and partially cooked through. Remove the onions from the pan.
2. Turn the heat to medium high. When it is hotter, add another tablespoon of olive oil, and brown the turkey thighs on both sides. Sprinkle salt and pepper, on both sides, while the turkey is browning.Remove this from the pan when done.
3. Add ¼ cup of stock to the pan, and with a wooden spoon, scrape up any stuck bits. Leave these in the pan. Add the thyme, fennel, onions and turkey to the pan, and enough stock to go halfway up the side of the turkey. Bring this to a low boil.
4. Turn the temperature down, and simmer until the turkey is cooked through, approximately 35 minutes for boneless, and approximately 45-50 minutes for bone-in.
5. Remove the meat from the pan, and set it aside. Adjust the flavor of the sauce with salt and pepper. Slice the turkey, and serve, with potatoes, rice, or your favorite side dish.
Makes approximately 5-6 servings
NOTE: The turkey can have the skin on or off