Text 18784, 67 rader
Skriven 2011-12-08 00:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Bell's seasoning 327
============================
 -=> Nancy Backus said to Jim Weller <=-

 JW> Looks like everyone all through the echo ate well last Thursday.
 NB> We did, even though it wasn't at all fancy or extensive...  I spent
 NB> the afternoon cooking up a couple of turkey thighs on stuffing (Bell's

Turkey thighs are something to be most thankful for.

 NB> with cranberries).  I followed the box directions for doing it (half
 NB> the box) in a casserole, but it was much too soupy after the turkey was
 NB> cooked, so I ended up adding the rest of the mix into the hot stuffing
 NB> and letting it sit for a little.  Turned out ok after all...

I used that same mix for the basis of my stuffing and found the
texture way too soft and sticky, reminding me more of mashed
potatoes than stuffing - luckily there was some leftover bread
to fix it up with. If I ever use it again, I will cut the liquid
drastically.

 I had
 NB> added a can of mushrooms and a few handfuls more of dried cranberries
 NB> originally so that might (along with the turkey juices) produced part
 NB> of the miscalculation...  ;)

I'd have guessed that the mushroom liquid and the dried
cranberries would cancel each other out.

Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . .
Cat: main
Yield: 4 servings

2 Tb extra virgin olive oil
Some diced prosciutto
- (ideally from a chunk, not thin slices)
2 turkey thighs
Salt and pepper
2 thyme sprigs
2 c chopped aromatic vegetables,
- celery, carrots, mushrooms, and/or onions
2 whole garlic cloves or more
1 c good black olives, pitted or not
1 c chopped tomatoes, or slices cherry or grape tomatoes
Water, red wine, or stock
Chopped herbs for garnish

Lightly brown the prosciutto in the oil, then scoop it
out of there. Brown the turkey thighs in the same fat,
sprinkling with salt and pepper and adding the thyme as
they cook. Get the skin side good and brown but don't
worry about the other side much. Remove and set aside.
Preheat the oven to 200F.

Cook the vegetables and garlic together in the same pan,
stirring and seasoning with salt and pepper as you cook.
When they're a bit softened, toss in the olives and
tomatoes; lay the thighs, crisp side up, on there. Add
liquid to come just to the bottom of the thighs and
bake, checking occasionally to make sure the vegetables
don't dry out (you might stir them once or twice also).
When the turkey is tender, it's done (about 2 hr).
Garnish if you like and serve.

Source: Mark Bittman, NY Times 12/8/2008

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