Fresh parsley tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
- 1 lb. boneless skinless turkey thighs
- 1 Tablespoon oil
- 1 medium onion
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- ¾ cup broth
- ¾ cup water
- ¼ cup orange juice
- ¼ cup red currant jelly
- 1 Tablespoon grated orange rind
- 1 (14 oz.) can dark sweet pitted cherries, drained
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- ¼ cup chopped fresh parsley
- Cut boneless, skinless thigh meat into 4 equal portions. Set aside.
- In a large nonstick 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.
- Chop onions and add to pan; 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.
- This recipe can be doubled or tripled.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: 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.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- 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 unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.