Skillet turkey thighs in sage mushroom gravy

This satisfying dish works any time of year but is lovely during the holidays with its luscious, meaty gravy. Thighs can be quite large, so one thigh may serve two people. Makes two servings. To make four servings, double ingredients, except use 3 tablespoons of cornstarch and 3 tablespoons of water.

1 tablespoon olive oil

2 tablespoons butter (divided use) 2 turkey thighs

Salt

Freshly ground black pepper

½ small onion, chopped

1 small stalk celery, chopped

8 ounces mushrooms, halved and quartered

½ cup white wine

4-6 fresh sage leaves, chopped, plus more for garnish

1-2 cups chicken or turkey stock or broth

2 tablespoons cornstarch 2 tablespoons water

Heat a large skillet with a lid over medium-high heat. When hot, add the oil and butter. Season the turkey thighs on both sides with salt and pepper. Brown the thighs in the hot fat, skin side down, until golden. Turn and brown second side about 3 minutes. Remove thighs to a plate.

Add onion and celery to the same skillet and cook 5 to 7 minutes, stirring frequently. Stir in the mushrooms and cook about 4 minutes to lightly cook the mushrooms. Stir in the wine and sage and scrape up any bits in the pan. Return the thighs to the pan, skin side up.

Pour enough stock into the pan to come halfway up the sides of the thighs. Reduce heat to simmer. Cover and cook about 90 minutes, until the thickest part of the thigh reaches 175 degrees on an instantread thermometer. Remove the thighs to a clean platter.

Whisk together the cornstarch and water in a small bowl to form a slurry. Stir this slurry into the remaining sauce. Increase the heat to medium high. Stir the sauce until it boils. Remove from heat and return thighs to the skillet or pour the sauce into a serving vessel and serve alongside the thighs. Garnish with extra sage leaves, if desired.

Serves: 2

Source: “Thanksgiving for Two (or Four): Downsized Recipes for Today’s New Thanksgiving Dinner”

Cynthia Graubart