I realize it’s not autumn yet, but it’s been so hot, and the intensity of the frequent rain has been so incredible that I yearn for fall (well that and the first preseason NFL game has me looking forward to singing Shout at Bills games at the top of my lungs…if they can manage to score, that is). Anyway, one way I can make fall happen is with turkey! Hence the decision on the main ingredient. Add in that we have some spinach that’s in “use it or lose it” status, and you’ve got a meal!
We are going to share the stuffing we used in “ingredients,” but you ought to play around with this! Try adding some cheese, using cornbread stuffing, dried cranberries, and/or a layer of any pureed vegetable! This dish can become anything you want. Oh, and if you can’t find turkey thighs, turkey breast or chicken thighs will do the trick in a pinch, so don’t be discouraged.
We paired these with tricolour quinoa, but they would go well with mashed potatoes (sweet or regular), cornbread stuffing, or a broccoli and cauliflower cheese bake (I’ll make this some day, but I haven’t got a hyperlink for you at the moment…when I do, it’ll be in the Side Dish>Vegetables menu).
Time: 60 Minutes
- Boneless Turkey Thighs (we had bone in and skin on, so we deboned ours and kept the skin)
- Whatever you’d like to stuff your turkey with. We are using:
- Baby Spinach
- Olive Oil
- Flax Meal
- Sliced Mushrooms
- Optional: Bacon
- If making the sauce:
- Garlic (we used about 3 cloves to one squash…If you’re not a garlic aficionado, scale back…it comes through strongly)
- Butter (about a tablespoon)
- Golden Squash or Zucchini
- A little salt
- Optional: Honey
- Remove the skin and bones from your turkey thighs if they have any. I highly suggest a Youtube search for technique. If starting with boneless, skip this.
- Preheat your oven to 350 degrees F, and line a roasting pan with foil (lightly oiled if not using bacon or turkey skin)
- Place a thigh in a large zip top bag, and zip it partially (but not completely) closed. Then, take a meat pounder/tenderizer, and go to town until you’ve got a nice thin piece of meat. Set aside. Do this with each thigh you’re using.
- Place each thigh flat on a clean surface, give the tops a quick olive oil brush or spray, and apply a thin layer of your stuffing atop.
- Roll your turkey up, and wrap the skin or your bacon around it (if using…otherwise, just roll your turkey up).
- Stick a couple of toothpicks through the overlapping end to keep everything together as it cooks, and stash your meat in the oven for about 40-45 minutes. We finished everything off under the broiler to crisp up the skin as well.
- While your turkey cooks, turn your attention to the sauce:
- Slice and steam your squash
- While the squash steams, peel and dice your garlic
- When the squash is steamed, puree it in your food processor/blender/Ninja
- When your meat is nearly done, melt some butter in a sauce pan, and add your garlic to caramelize.
- When the garlic starts to brown, add your pureed squash, salt, and honey, and simmer until everything reaches your desired consistency.
- When the meat reaches 160 degrees F, you’re good to go.
- Plate, devour, and enjoy!
Like the idea of this, your mention of cranberries has my mind working since I have some in the freezer. Chicken thighs are a little small for what you did but I can use the stuffing with other things. Thanks