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Turkey Braised with Cranberries
Category: Main Course, Turkey
Serves: 4
Rating:
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Ingredients:
2 T. butter 2 T. extra virgin olive oil 3 cloves garlic peeled and lightly crushed Several sprigs of fresh thyme 3 turkey drumsticks 1 medium onions or 1 large, peeled and sliced 1/4 lb. shiitake mushroom, stems discarded, caps sliced 1/4 c. sugar or to taste 1 c. stock or water, or more as needed Grated zest of 1 orange 1 lb. cranberries, rinsed
Directions:
Combine 1 T. 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, then add turkey legs. Brown on both sides, sprinkling with salt and pepper and stirring so garlic does not burn. Remove turkey. 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 of liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat to a steady simmer. Cook about 2 hours checking every 30 minutes and adding more liquid 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.