Turkey thighs baked in red wine from Simple Fare: Rediscovering the Pleasures of Humble Food by Ronald Johnson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vikingcook on April 26, 2016

    This is a great way to use turkey thighs. Don't be put off by boning the thighs, it's not that hard. The thighs become a deep maroon color which might put some people off but the flavor is wonderful. Recipe notes in book state "taste more akin to fine lamb than turkey." Not sure I agree but these are good, anyway.

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