If you’re not up for stressing out and cooking an entire turkey, this is the recipe for you. Braising a turkey breast alongside a few turkey drumsticks in a velvety sauce made of pumpkin, red wine and figs is an easy, but sophisticated approach to Thanksgivukkah. You won’t need to worry about hours of cooking time, and you can ditch the meat thermometer. You will know this succulent dish is ready to go when the aroma begins to blow your mind, and the turkey meat starts falling off the bone. A modern way to cook turkey!
2 boneless turkey breast halves, skin on (about 2 pounds each)
2 turkey drumsticks, skin on
3 tablespoons olive oil
3 large yellow onions, peeled
2 garlic cloves
Leaves from 2 rosemary sprigs
6 thyme sprigs
15-ounce can plain pumpkin puree
1 cup dried mission figlets or 2 cups fresh figs, stemmed
2 cinnamon sticks, cracked
1 teaspoon ground allspice
1/4 cup honey
1 1/2 cups red wine
1 1/4 cup water
Salt and freshly ground black pepper
Toasted slivered almonds
Season the turkey pieces with salt and pepper and set aside. In a food processor or by hand, chop up the onions, garlic, rosemary and thyme. (Don’t let it get mushy if using the food processor - just a few quick pulses.)
Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the onion mixture and sauté until soft and fragrant, about 6 minutes. Push the onions to the side, and add the turkey pieces in batches, and brown for several minutes on all sides.
Meanwhile, in a large bowl, whisk together the pumpkin puree, the figs, cinnamon, allspice, honey, wine, and water. Pour over the turkey. Bring to a boil, and then reduce the heat to medium. Cover and cook for 1 to 1 1/2 hours. The drumstick meat should be falling off the bone when done. Place the turkey pieces on a serving platter. You can let the breast cool before slicing or slice at the table while hot. Spoon the sauce over, and sprinkle the toasted almonds over the top.
Makes 8-10 servings.
Uploaded: Mar 10, 2014