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One Pot Turkey Dinner Recipe
|California turkey thighs||2 Pound (Weighing About 1 1/2 Pounds Each)|
|Corn oil||1 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Finely minced garlic||1 Teaspoon|
|Grated lemon peel||1 Teaspoon, crumbled|
|Basil||1⁄2 Teaspoon, crumbled|
|Thyme||1⁄4 Teaspoon, crumbled|
|Chicken bouillon cubes||2|
|Water||1 Cup (16 tbs)|
|Potatoes||4 Medium, pared|
|Carrots||6 , pared and cut in chunks|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3114 Calories from Fat 1290
% Daily Value*
Total Fat 144 g221.2%
Saturated Fat 1.6 g7.8%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 4114.1 mg171.4%
Total Carbohydrates 280 g93.3%
Dietary Fiber 27 g108%
Sugars 23.2 g
Protein 173 g345.3%
Vitamin A 1252.2% Vitamin C 313.9%
Calcium 25.1% Iron 44.1%
*Based on a 2000 Calorie diet
Add onion, garlic, 1/2 teaspoon lemon peel, basil and thyme to the skillet; saute lightly.
Dissolve bouillon cubes in 1 cup water; pour over turkey and heat to a boil.
Turn heat low; cover and simmer 2 hours, or until meat is tender, adding vegetables for the last 20 minutes.
When vegetables and meat are tender, remove them to heated serving dish.
Cut thighs in serving size portions; skim off and discard any surface fat from drippings.
Blend cornstarch with 1 tablespoon cold water; stir into pan juices and cook, stirring, until mixture boils and thickens slightly.
Spoon mixture over turkey and vegetables.
Combine remaining lemon peel with parsley; sprinkle over all.