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Turkey Thighs in Cherry Sauce

Nova Scotia Turkey Farmers
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Course Main
Cuisine Canadian
Calories 324 kcal

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.