Thursday, August 05, 2004

Stuffed turkey thighs for two 

two turkey thighs, skin removed, and deboned so that you have one flat, long piece (may have to slice through (umm...butterfly?) some of the thicker parts to make all the same thickness, or pound with kitchen hammer to even out (wrap in plastic wrap first, of course!)

2 thick slices of very stale bread, or fresh bread put in oven at low temp until dried out, and cut into cubes

1 carrot, finely diced
1/2 medium onion, finely diced
2 ribs celery finely diced
tsp poultry seasoning
salt and pepper
few tablespoons of chicken broth/stock

butcher's string.

heat a pan with some olive oil. saute carrot, onion, and celery. add salt and pepper to taste. cook until softened. add poutry seasoning and stir to coat. add bread cubes and toss to soak up all the oil. add chicken broth to just moisten the bread cubes. turn off heat, spoon mixture into bowl and let cool.

once cool, use you CLEAN hands to scoop up about a palmful of stuffing, form into football shape. Place at one end of flattened boneless turkey thigh, and carefully roll the turkey up, tight! Secure with a few wraps of string, and tie securely. Repeat with other thigh.

Spray glass baking dish with cooking spray, placed stuffed thighs in, and put in 350F oven for a half hour, or until internal tempurature reaches about 160F. Remove, place thighs on separate plate, cover with foil and let rest.

Meanwhile, add more some (1/3 cup?) chicken stock to baking dish and use a spoon to scrape all the stuck on turkey goodness off. pour into a saute pan and heat on high to reduce liquid by half. in a seperate little bowl, mix 1/4 milk with a tbs of flour, and add to broth mixture. stirr to remove lumps. bring to boil and allow to thicken. gravy!

serve with garlicky mashed taters....mmmm...it's thanksgiving ANY DAY!!!