Fall flavors on a plate. This delicious dish uses apples and cider to turn inexpensive turkey thighs into a tender and kid-friendly entrée. Most of the cooking time is untended. While it’s tucked in the oven, you can get on with your busy day.
Prep time: 20 min.
Cook time: 2 hrs.
- 1-2 tbsp olive oil
- 2 boneless, skinless turkey thighs (about 3 pounds)
- 4 tart apples, like Granny Smith
- 2 shallots, chopped or 1/2 cup chopped sweet onion
- 2 cups apple cider
- 1 3/4 cups low-sodium chicken broth
1. Preheat oven to 350 degrees. Take out the turkey thighs and if they’re in netting, free them. Salt and pepper both sides.
2. In a Dutch oven or heavy pot with a lid, heat one tablespoon of oil and just as the surface of the oil starts to shimmer, add the turkey thighs. Brown the thighs on both sides, which will take about 10 minutes.
3. While the thighs are browning, chop the shallots and peel, core and slice the apples. When the thighs are browned, remove them and add the shallots and apples. If the pan is dry, add the other tablespoon of oil. When the onions have softened, put the turkey back in and add the cider and broth. Bring to a boil, then cover and place in the oven for 1-1/2 hours. Remove the lid and flip the thighs over and put back in the oven for the final 30 minutes.
4. Take the turkey out of the broth. It will fall apart more than slice for serving. If the sauce isn’t as thick as you’d like, scoop out most of the apples and place the pan back on the stove to boil the sauce and thicken it a little. Serve the turkey covered with the apples and sauce.
Complete the menu: Serve with white rice, roasted butternut squash and a dry white wine, like Adelsheim Pinot Gris from Oregon. You can find it at Binny’s for about $16.
Cook’s note: This makes a lot of turkey, but it’s even better the second day so I would make the full recipe hoping for a second meal or sandwiches. If you’re only serving two or three, you can cut the recipe in half.
2 boneless, skinless turkey thighs (about 3 pounds)
4 apples (Granny Smith or another tart variety)
16 oz. apple cider
1 14.5 oz. can low-sodium chicken broth