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Braised Turkey Thighs

June 12, 2021 by Carine Clary Leave a Comment

Braised Turkey Thighs Braised Turkey Thighs might not be an obvious choice for a summer supper but they’re easy to season, brown, and then slide into a low temperature oven for a long simmer. While you wait, you can do whatever feels right – gardening, swimming or just sitting on the porch smelling the gardenia’s blooms while reading that trashy novel you got waitlisted for at the library. The other nice thing about this recipe is that it works for wings. Get four, split them and follow the recipe as written below. So let’s get started.

The Prep

You’ll first want to melt the fat, then dry off and salt & pepper the turkey. Let the fat start to sizzle before adding the turkey then let it get to a good brown on both sides before removing from the pan.

Braised Turkey Thighs Then you’ll add extra fat if needed (I didn’t because the turkey skin had lots, so eyeball it). Cut up the onion and mushroom and brown them lightly. Next up is the tomato. Slice in half, use your finger or a small spoon to scoop out the seeds then grate it. And after you’ve done that add it (and all its juice) to the onions and mushrooms along with the seasonings, garlic, and wine. Stir well and get all the tasty brown fond off the bottom of the pan then cover and put in the oven.

Once done you have the option of thickening the sauce with the cornstarch mixture and butter. Crown with your preferred herbs and serve it forth with heavy crusted warm bread or oven-roasted potatoes as shown.

 

Braised Turkey Wings
 
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Author: Carine Clary
Ingredients
  • 2 tablespoons bacon fat, or butter
  • 2 tablespoons olive oil
  • 2 lbs. turkey thighs (usually about two)
  • Salt & Pepper
  • ½ pound mushrooms, quartered
  • 1 large onion, sliced
  • 1 teaspoon ground thyme
  • 1 teaspoon ground rosemary
  • 1 teaspoon ground sage
  • 2 bay leaves
  • 3 garlic cloves, chopped
  • 1 lb. tomatoes, cut in half, seeded & grated
  • 2 tablespoons tomato paste (or catsup)
  • 1 cup red wine
  • 1 tsp. cornstarch dissolved in a tablespoon of water
  • 1 tablespoon butter
  • 2 tablespoons fresh marjoram (or thyme or tarragon)
  • 1 tablespoon fresh parsley, chopped
Instructions
  1. Preheat the oven to 250.
  2. Heat the fat in a large pot. Brown the thighs in this over medium-high heat. Set aside after they brown.
  3. After the turkey has browned, add the mushrooms and sliced onion and brown them; adding more oil if necessary.
  4. When the onion and mushrooms are browned, return the turkey to the pot and add the thyme, rosemary, sage, bay, garlic, tomatoes, and wine. Scrape up any browned bits on the bottom of the pot with wooden spoon. Cover the pot and put in the oven for about 2 hours.
  5. Check the pot after about 1 hour, and add water if needed; you'll need plenty of iquid in order to get that fall off the bone doneness.
  6. When the turkey is almost done taste the sauce. Because of the tomato and red wine it may be a little tart. If so, add a teaspoon of sugar or honey and mix into the sauce. Place on the stove top over low heat and mix in the cornstarch & water. This should thicken in about a minute. Once it's thickened add the butter.
  7. Sprinkle with the herb and parsley and serve with the potatoes.
3.4.3177

 

Filed Under: Southern, Turkey Tagged With: braised turkey wings, turkey

Turkey Poulette

November 27, 2015 by Carine Clary 6 Comments

Turkey PouletteBack in the eighties they made a TV movie about a post-apocalyptic world. They called it “The Day After” and anyone who’s surveyed their house, and especially their kitchen, the day after Thanksgiving has lived it. You think you’ll never eat again but by the next afternoon familiar hunger pangs kick in and you’re headed back to culinary ground zero to pick through the leftovers. Enter Turkey Poulette.

Poulet Parisienne

This is a variation on Poulet Parisienne, the chicken dish that is napped in a creamy sherry and mushroom spiked sauce. The Turkey Poulette we now enjoy was invented by the resourceful chefs at the Roosevelt Hotel in order to use up the buffet table turkeys and hams. Their version was a stacked open-faced sandwich consisting of bacon, ham, and turkey topped with a white sauce and cheddar then run under the broiler to brown the cheese.

It’s hot, creamy, and delicious and if you’re not using up your turkey in soup or pot pie it’s definitely the way to go. I leave the ham out of my recipe since we never have it for Thanksgiving and the bacon makes it somewhat redundant, but if you have it and like it, by all means, lay some on.

The Prep

Start out with a slice of sourdough or artisan-style bread, top it with a couple of slices of bacon, put the turkey over that, then pour on the sauce and sprinkle the cheese over it all.

The sauce I have here calls for a little chicken or turkey broth along with the half and half making it more of a velouté than a bechamel. To me, that’s more complex and the teaspoon of vermouth makes it even better. If you don’t have vermouth try the sherry or some leftover white wine, or as a last resort, just tip a shot of your martini into the brew while it’s thickening. (Actually, I’ve always thought that Turkey Poulette would make great drunk food if you’re sober enough to prepare it…)

Under the Broiler

Once assembled I like to put the cookie sheet holding the slices fairly close to the broiler so the cheese will bubble up and brown quickly without causing the sauce to run off the edges. Not that extra sauce is ever bad but the presentation (and consumption) is neater when it’s not swimming in liquid.

Mushrooms on the Side

And although many versions of Turkey Poulette have mushrooms in the sauce here they’re served as a side. That’s for two reasons. One is that many people have strong negative feelings about the humble shroom…..and secondly when they appear in a sauce they cook up kinda gray and rubbery. Cooking them separately allows you to get a nice caramelized brown to both the shallots and the mushrooms.

And since we’re dealing with leftover turkey here you’ll hopefully have for a side some Cranberry Orange Relish Sauce.

Cranberry Orange Relish

So make your sauce, assemble, broil, and enjoy!

5.0 from 2 reviews
Turkey Poulette
 
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Author: Carine Clary
Cuisine: Creole
Serves: 4
Ingredients
  • For the sandwich:
  • 4 slices of artisan type bread
  • 4 slices of turkey breast (or an equal amount of shredded dark meat)
  • 8 slices of bacon (thin-sliced, fried crispy)
  • For the sauce:
  • ¼ cup butter (half stick)
  • 4 tablespoons flour
  • 4 tablespoons minced shallot (or white onion)
  • 1 cup half & half (or whole milk)
  • ½ cup broth (chicken or turkey)
  • 1 tsp. vermouth (or white wine or wine vinegar)
  • salt & pepper to taste
  • dash of cayenne
  • For the topping:
  • 1 cup shredded cheddar cheese
  • For the mushrooms:
  • 2 tablespoons butter or oil.
  • 2 medium-sized shallots, sliced
  • 1 lb. mushrooms (your fav), sliced
Instructions
  1. For the sandwich:
  2. Lightly toast the bread & arrange it on a baking sheet then cover each slice with two pieces of bacon.
  3. Place slices of turkey on top of the bacon.
  4. Cover with several tablespoons of sauce & top with cheese.
  5. Run under the broiler until the cheese bubbles.
  6. Can garnish with paprika & parsley if desired.
  7. For the sauce:
  8. Melt butter and whisk in flour until smooth & let it bubble for a minute.
  9. Add minced shallot and let cook for another minute, but don't let the flour brown.
  10. Gradually whisk in half & half & vermouth and cook on low for a few minutes until thickened. The amount of time will vary depending on how thick you like your sauce.
  11. For the mushrooms:
  12. Melt the butter over low heat in a medium-sized pan and cook the shallots until they start to brown then remove.
  13. Add the sliced mushrooms to the pan and add little more butter or oil if necessary. Saute over medium heat until slightly brown.
  14. Add the onions back in, stir, season, and serve with the poulette.
3.4.3177

 

Filed Under: Chicken, Creole, Meat Tagged With: mushrooms, turkey, turkey poulette, turkey with cheese sauce

Turkey Poulette

Turkey Poulette

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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