This perks up the traditional pot roast.
Author: National Turkey Federation - www.eatturkey.com
Serves: 4 person(s)
Preparation Time: 25 mins
2 small onion, peeled and quartered
1 Tbsp vegetable oil
1/2 cup turkey broth
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp dried basil
1/2 tsp pepper
1/4 tsp dried thyme leaves
4 small potatoes, peeled and cut in half
4 small carrots, peeled and cut into chunks
1 Tbsp cornstarch
1/4 cup cold water
2 Tbsp chopped fresh parsley
Remove thighs from pan; add potatoes and carrots. Return turkey thighs to Dutch oven and place them over vegetables. Return mixture to a boil; again, quickly reduce to low heat, cover and cook 15 minutes or until vegetables are tender.
Remove turkey and vegetables to a platter. Keep warm. In a small bowl combine cornstarch and water; stir into hot pan juices and cook 1 minute over medium heat or until mixture is thickened.
To serve, pour sauce over turkey and vegetables. Garnish with parsley.
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