Braised Turkey Thighs
1 cup each finely chopped onion, celery and carrots
1/3 cup ketchup
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
4 pounds turkey thighs
2 tablespoons all-purpose flour, divided
1 oven bag (20-inch x 14-inch)
1/2 cup reduced-sodium chicken broth
1/3 cup dry white wine or additional reduced-sodium
chicken broth
1 teaspoon dried oregano
2 bay leaves
1/4 cup cold water
In a bowl, combine the onion, celery, carrots, ketchup,
salt, paprika and pepper. Pat onto turkey thighs. Place
1 tablespoon flour in oven bag; shake to coat. Transfer
turkey thighs to oven bag. Place in a 13-in. x 9-in. x
2-in. baking dish. Combine the broth, wine or additional
broth, oregano and bay leaves. Pour into bag; seal. Cut
2 slits into the top of the bag. Bake at 350° for 1-1/2
hours or until a meat thermometer reads 180° and
turkey juices run clear. Remove turkey to a serving
platter; keep warm. Pour pan juices into a small
saucepan; skim fat and discard bay leaves. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes or
until mixture is reduced to 1-3/4 cups. Place remaining
flour in a bowl. Stir in cold water until smooth. Stir into
saucepan. Bring to a boil; cook and stir for 2 minutes or
until thickened. Remove skin and bones from turkey; cut
turkey into slices. Serve gravy with turkey. Yield: 8
servings.
Nutritional Analysis: One serving (4 ounces cooked
turkey with 1/4
cup gravy) equals 255 calories, 9 g fat (3 g saturated
fat), 91 mg
cholesterol, 629 mg sodium, 8 g carbohydrate, 1 g
fiber, 33 g
protein.
Diabetic Exchanges: 4 lean meat, 1 vegetable.
