Turkey Thighs in Dijon Cream Sauce
- Ingredients
- 1 kg (2.2 lbs.) skin-on, bone-in Turkey Thighs
- 1/2 cup (125 mL) grainy Dijon Mustard
- 1/2 cup (125 mL) smooth Dijon Mustard
- 2 or 3 cups (500 – 750 mL) Poultry Stock
- 1 cup (250 mL) White Wine or dry Vermouth
- Salt and Pepper
- 3 cups (750 mL) 5% Cream
-
- Brown Rice Pilaf Ingredients:
- 2 Tbsp (25 mL) Olive Oil
- 2 Tbsp (25 mL) Butter
- 2 small yellow Onions, chopped
- 4 Garlic cloves, minced
- 1 tsp (5 mL) dry Chili flakes
- 1/4 tsp (1 mL) Salt
- 1/2 tsp (3 mL) Pepper
- 2 cups (500 mL) Long Grain or Calrose Brown Rice (not instant)
- 5 cups (1.25 L) fat-free low-sodium Poultry Broth
- 1 cup (250 mL) salted, roasted Sunflower Seeds
- 4 Scallions, chopped
- Directions
- Place turkey thighs in an oven-proof casserole with a tight-fitting lid.
Mix mustards together and spread over turkey thighs.
Carefully pour poultry stock and white wine/vermouth around meat and season with salt and pepper.
Cover and marinate for no less than 2 hours.
Bake covered in a 350º F (175º C) oven for 1 1/2 hours.
Uncover and continue to cook for another 1/2 hour.
Carefully scrape the mustard off the turkey meat and place the thighs on a platter.
Add cream and place on stovetop over medium heat. Whisk until the cream starts to thicken.
Taste and adjust seasoning then pour sauce over turkey.
Rice Pilaf Directions:
In a large saucepan, heat oil and butter over medium-high heat. Add yellow onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Then add all of the seasoning and sauté for one minute. Add rice and sauté for 1 minute.
Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
Stir in sunflower seeds and scallions, just before serving.
