Turkey thighs in sweet cherry sauce is an elegant way to serve turkey, Thanksgiving or all year round.
Turkey Thighs in Sweet Cherry Sauce
Servings
4 Servings
Ingredients
- 1 pound boneless skinless turkey thighs
- 1 tablespoon oil
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 3/4 cup broth
- 3/4 cup water
- 1/4 cup orange juice
- 1/4 cup red currant jelly
- 1 tablespoon grated orange rind
- 1 14-ounce can dark, sweet-pitted cherries, drained
- 2 tablespoons corn starch
- 2 tablespoons water
- 1/4 cup fresh parsley chopped
Instructions
- Cut boneless, skinless thigh meat into 4 equal portions. Set aside.
- In a large non-stick skillet, heat oil on medium-high. Add turkey and cook until well browned (approx. 8-10 minutes). Remove meat to a plate and set aside.
- Add onions to pan and saute until softened.
- Add garlic, thyme, orange juice, broth and 3/4 cup water. Bring to a boil and return turkey to pan. Lower heat and simmer covered for 1 hour.
- Add jelly and orange rind. Stir and cook for 10 minutes.
- Remove turkey to a warmed serving plate. Add cherries to sauce.
- In a small bowl, mix cornstarch and 2 tablespoons water. Add to sauce, stirring constantly until mixture thickens and comes to a boil.
- Pour sauce over turkey and sprinkle with parsley.
Tips
- This recipe can be doubled or tripled.
Many thanks! I can’t wait to try it!!
It should work well with chicken breasts. Just be sure not to overcook them.
It’s easier to get kosher chicken breast then turkey thighs. Any thoughts on how this would turn out?
I hate to be a stickler for accuracy, but the jelly should be spelled currant, not current. Also, it is a can of cherries, not a “cam.”
Great questions. Sorry for the confusion. The 3/4 cup water should be added with the broth and the 2 tablespoons are for the cornstarch. I think you can use any tart jelly maybe raspberry would work.
recipe calls for 3/4 cup water as well as 2 tablespoons of water. I didn’t see in directions when to use which exactly. Does mention adding water to cornstarch.
Probably obvious for cooks. Unfortunately I am not a cook. Probably too much time on my hands.
Also, any reasonable replacement for the currant jelly?