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Receta Pot Roasted Turkey

by CookEatShare Cookbook

Ingredientes

1 tbsp. salad oil 4 lbs. turkey thighs, drumsticks, or possibly hindquarters 2 lg. onions, minced 2 lg. cloves garlic, chopped or possibly pressed 1 c. dry red wine or possibly regular-strength chicken broth 1 (10 3/4 ounce.) can condensed mushroom soup 1 teaspoon dry basil 1 teaspoon thyme leaves 1 teaspoon rubbed sage

1 tbsp. Dijon mustard 8 sm. whole carrots 8 sm. thin-skinned potatoes 8 sm. boiling onions 3 tbsp. cornstarch 3 tbsp. water Salt (to taste) Pepper (to taste)

Direcciones

1. In a large frying pan, heat the oil over medium-high heat. Add in the turkey pcs and cook till browned on all sides; remove pcs as they are browned and arrange them in a 6- to 8-qt casserole or possibly Dutch oven.
2. To the frying pan, add in the onions, and garlic; cook till onion is limp. Then add in the wine, soup, basil, thyme, sage, and mustard. Bring to a boil, stirring often, then pour over the turkey. Cover and bake in a 325 degree oven or possibly simmer slowly on top of the range for 1 hour.
3. Add in to the pan the carrots, potatoes, and onions, pushing vegetables down into the liquid. Return to the oven or possibly continue simmering about 1 hour or possibly till meat and vegetables are tender.
4. With a slotted spoon, lift the vegetables and meat out onto a serving plate; cover and keep hot. Skim fat from cooking liquid, then add in a mix of the cornstarch and water, blended till smooth; cook, stirring, till it boils and thickens. Season to taste with salt and pepper.
5. Spoon a small amount of sauce over meat; pass remaining sauce at the table. Make about 8 servings.

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