Braised Turkey Thighs

By Totlxtc

Ingredients

• 1 * 1 cup each finely chopped onion, celery and carrot
• 1/3 * 1/3 cup ketchup
• 1-1/4 * 1-1/4 teaspoons salt
• 1/2 * 1/2 teaspoon paprika
• 1/8 * 1/8 teaspoon pepper
• 4 * 4 pounds turkey thighs
• 2 * 2 tablespoons all-purpose flour, divided
• 1 * 1 large oven roasting bag
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 1/3 * 1/3 cup dry white wine or additional reduced-sodium chicken broth
• 1 * 1 teaspoon dried oregano
• 2 * 2 bay leaves
• 1/4 * 1/4 cup cold water

Preparation

Step 1

* In a large bowl, combine the onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag.
* Place in a 13-in. x 9-in. baking dish. Combine the broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake at 350° for 1-1/2 hours or until a meat thermometer reads 180° and turkey juices run clear.
* Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups.
* In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey. Yield: 8 servings.


Nutritional Analysis: One serving (4 ounces) equals 255 calories, 9 g fat (3 g saturated fat), 91 mg cholesterol, 629 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.