Turkey Braised With Cranberries
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons butter
- 2tablespoons extra virgin olive oil
- 3cloves garlic, peeled and lightly crushed
- Several sprigs of fresh thyme
- 3turkey drumsticks
- Salt and pepper to taste
- 2medium onions, or 1 large, peeled and sliced
- ¼pound shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
- ¼cup sugar, or to taste
- 1cup stock or water, or more as needed
- Grated zest of 1 orange
- 1pound cranberries, rinsed
Nutritional analysis per serving (4 servings)
668 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 24 grams sugars; 58 grams protein; 1373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
- Step 2
Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
- Step 3
Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.
Private Notes
Comments
This has become my traditional Erev Rosh Hashannah main course. I brown everything, then transfer it into a crockpot to cook. I think it comes out even better than made on the stovetop. I usually cook it on low for 8-10 hours. I also make a very tasty vegan version for some guests, subbing "chicken" seitan, adding some vegetable broth, and using vegan margarine but otherwise following the recipe. I cook this on the stovetop; it only takes about 15 minutes of simmering to meld the flavors.
Know your eating audience: the cranberries end up fairly tangy, so swirling a mini dollop of honey in the sauce might be a good idea. Otherwise, it was a great pandemic thanksgiving recipe: we each took a drumstick onto our plates and chowed down.
If fresh cranberries aren't available, a 5-6 oz. package of dried cranberries also works well. Omit the sugar if they're sweetened, which they usually are.
This was a great recipe. I did make it with two drumsticks and two thighs. Frankly, the drumsticks meat was more tender. More work to clean but worth it. This reheated really well. Served over mashed potatoes.
Would try again b/c I love the simplicity. I messed with the portions the first time (too many berries —way too tart). Used thighs, which are so much easier to handle (4 in brasier). Next time: Treble mushrooms (just use baby Bellas and add shiitake or porcini powder). Halve cranberries. Treble thyme and add some sage. Add rose wine to liquid.
Delicious. Used 4 chicken drumsticks, dinner for two served with couscous. Simmered about 70 minutes on the stovetop in a cast iron. Added about 1 tbsp honey towards the end.
Advertisement