Recipe information
Yield
Serves 4-6 as a main course or 6-8 as a side
Ingredients
2 medium large onions, cut in half, then into quarters
1/4 cup olive oil
2 turkey thighs, about 2 pounds
2 large garlic cloves, sliced
1 cup shiitake mushrooms, cut in half
3 celery ribs, cut in thirds (inner part of celery with leaves is ok to use)
3 large carrots, cut into 1 1/2 inch pieces
1 large sweet potato, cut into 1 1/2 inch pieces
1 turnip, cut into 1 1/2 inch pieces
1 tablespoon sea salt
A generous pinch black pepper
5 rosemary stems, 6-inch pieces (set aside a small amount for garnish)
1 bunch thyme sprigs, about 1 cup (set aside a small amount for garnish)
1 bunch sage, about 1 cup (set aside a small amount for garnish)
Preparation
Step 1
1. In a 4 quart saucepan, sear the turkey thighs and onion in olive oil until the turkey browns slightly, turning once to cook both sides. Reduce heat to medium low.
Step 2
2. Add water to cover the meat. Place cut vegetables on top, sprinkle with salt and pepper. Lay fresh herbs on top of vegetables. Cover the pot and cook approximately 30 minutes until the turkey is thoroughly cooked.
Step 3
3. Remove herbs. Stir and season to taste with salt and pepper. Cut turkey from the bone. To serve plate turkey with vegetables and garnish in a bowl with some of the broth and garnish with fresh herbs.
