Baked Goods
| Turkey Thighs in Sweet Cherry Sauce (meat) | |||
Contributed by Eileen Goltz. |
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Ingredients1 lb boneless skinless turkey thighs
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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 and broth. 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 water. Add to sauce stirring constantly until mixture thickens and comes to a boil. Pour sauce over turkey and sprinkle with parsley.
*Special Instructions
Insect Inspection of Parsley
Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Please Note:
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Serves 4. This recipe can be doubled or tripled.
Notes
Fresh parsley tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for insect inspection instructions.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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