Braised turkey thighs with mushrooms and mashed potatoes

120 min
Type of dish: Birds
Temperature: Hot
Seasonal period: January, February, March, April, May, June
Ingredients for 5 portions
Ingredients for portions/units
Turkey thighs 1.5 kg
Table salt 1.0 g
Garlic, bulb 1.0 ud
Onion 0.15 kg
Carrots 0.025 kg
Tomato 0.05 kg
Green pepper 0.025 kg
White wine 0.05 l
Plain flour 0.02 kg
Poultry stock 0.75 l
Sliced mushroom, can 0.25 kg
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Ground white pepper 2.857 g

To make the roast:

  • Cut and soften the vegetables for seasoning: filleted garlic, onion à la paysanne, carrot in fine half moons, pear tomato into quarters and green pepper in fine rings.
  • Cut the mushrooms into quarters and sauté them.
  • Season with salt and pepper and brown the mushrooms, put them in a hot oven (210ºC), Once browned on the outside, add the white wine and the stock, but without covering them, turn the thighs over, lower the temperature of the oven (180ºC) and leave to cook. (The meat must be easily separated from the bone).
  • Remove the thighs.
  • For the braising sauce: strain the resulting juices, separating the vegetables with a sieve and pour into a pan. Add flour (40 g/l) to the vegetables and leave to cook on the hob. Pour over the turkey juice and bring to the boil then blend and sieve. Add salt.
  • Sauté the thighs, add the mushrooms and heat.


  • Serve with the sauce, mushrooms and mash.
Nutritional information (1 portion)
Fiber 10.42 g
Saturates 3.78 g
Monounsaturated fatty acids 3.13 g
Polyunsaturated fatty acids 3.54 g
Cholesterol 174.61 mg
Calcium 266.83 mg
Iron 8.52 mg
Zinc 6.39 mg
Vitamin A 334.91 ug
Vitamin C 74.79 g
Folic acid 213.83 ug
Salt (Sodium) 835.24 mg
Sugars 18.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.