Braised turkey thighs with mixed vegetables

90 min
Type of dish: Birds
Temperature: Hot
Seasonal period: January, February, March, April, May, June
Ingredients for 5 portions
Ingredients for portions/units
Turkey thighs 1.5 kg
Table salt 3.0 g
Onion 0.15 kg
Carrots 0.025 kg
Tomato 0.03 kg
Green pepper 0.025 kg
White wine 0.05 l
Plain flour 0.02 kg
Potatoes 0.4 kg
Frozen peas 0.1 kg
Carrots 0.15 kg
Runner beans 0.1 kg
Margarine 0.025 kg
  • Make a poultry stock.
  • Cut the vegetables: sliced garlic, onion, carrot in fine half moons, pear tomatoes into quarters and green peppers in fine rings and softened.
  • Season with salt and pepper and brown the thighs in a very hot oven.
  • Mix the golden thighs with the softened vegetables, add the white wine and the stock, but do not cover.
  • Turn the thighs over, lower the oven temperature and leave them until they are cooked (the meat must separate from the bone).
  • For the braising sauce:
  • Remove the thighs from the vegetables.
  • Separate the vegetables from the liquid using a sieve.
  • Place the vegetables in a pan on the heat and add flour (40 g/l), leave to cook.
  • Add the juices, the tomato sauce to give colour (add more if necessary) bring to the boil.
  • Blend and sieve.
  • Add salt.
  • Pour the sauce over the thighs and heat.
  • Cut up the vegetables: Green beans cut into diamond shapes, the carrots in cubes and the potato in 2 cm cubes.
  • Steam the peas, the carrots and the green beans or cook in the English style.
  • Fry the potatoes.


  • Heat the vegetables as a garnish and serve with the turkey.
Nutritional information (1 portion)
Fiber 7.34 g
Saturates 6.01 g
Monounsaturated fatty acids 8.58 g
Polyunsaturated fatty acids 15.82 g
Cholesterol 172.35 mg
Calcium 153.12 mg
Iron 7.03 mg
Zinc 6.12 mg
Vitamin A 542.79 ug
Vitamin C 50.06 g
Folic acid 127.4 ug
Salt (Sodium) 517.06 mg
Sugars 10.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.