Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta — Diet Assassinista

Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta — Diet Assassinista

If you’re seeking for last-minute Thanksgiving recipes, search no further than this recipe for Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta! 

Though we appreciate to go all-out for the holiday getaway whenever we can, we’ve made a decision to keep factors uncomplicated this 12 months as we’re only cooking for a compact accumulating. As an alternative of roasting turkey for many several hours and serving it along with an abundance of aspect dishes, we’re packing our menu with taste, method, and superior top quality components instead!

The star of our Thanksgiving menu is the turkey thighs – brined in progress, the thighs are pan-fried in French butter, which increase an amazing depth of flavor and also let the turkey to brown superbly ahead of being roasted in the oven and basted with all of the pan’s buttery juices. And, the great matter about roasting thighs around a full turkey is that these actions come jointly in just 25 minutes!

The polenta and swiss chard prepare dinner up even a lot more swiftly, and also as deliciously, because we infuse them with lots of French butter. Not only does it let for a richer and creamier taste than most butters, but as a dietitian, I like being aware of that I’m introducing added calcium and vitamin D to the dish as properly!

Previous but not the very least, the cranberry glaze cooks up in no time and pairs so properly with all of these Thanksgiving flavors.

I hope you get a opportunity to cook dinner it up this week, and when you do, allow me know what you believe!

To come across additional about the positive aspects of cooking with European butter, sense free of charge to head about! You can use the store locator to discover out where by you can locate your favourite butter close to you.

Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta

Time: 1 Hour
Serves 4

½ cup granulated sugar
3 lbs bone-in, skin-on turkey thighs (4 medium thighs)
¾ cup balsamic vinegar
12 oz contemporary cranberries
Zest of 1 orange
1 adhere cinnamon
¾ cup mild brown sugar
½ tsp fresh rosemary, finely chopped
Freshly ground black pepper
5 tbsp French butter, divided
¼ cup shallots, finely chopped
6 garlic cloves, chopped
3 bunches Swiss chard, stemmed, approximately chopped
3 tbsp olive oil, divided
1 cup polenta
¼ cup grana padano or parmesan cheese, grated

Put together a moist brine by bringing 6 cups of drinking water to a boil in a medium saucepan. Stir in ¾ cup of kosher salt and ½ cup sugar until eventually dissolved. Take away from warmth and increase 4 cups of chilly h2o and a pint of ice cubes.

Add the turkey thighs to a huge bowl and pour in excess of brine. Transfer thighs to fridge and let brine for 30 minutes.

In the meantime, rinse out the saucepan used for the brine and return to stove. Provide balsamic vinegar, cranberries, orange zest, cinnamon, gentle brown sugar, rosemary, ¼ cup water, ¼ tsp salt, and 1/8 tsp freshly floor black pepper to a boil. Decrease heat to medium-reduced and simmer right up until cranberries burst and the sauce thickens, about 10 minutes. Established cranberries apart and allow for to neat.

In a significant skillet or Dutch oven, warmth 1 tbsp French butter in excess of medium warmth. Increase shallots and garlic and prepare dinner until eventually the shallots are translucent, about 5 minutes. Stir in chard with 1 tbsp water and prepare dinner, stirring, till chard is tender, about 8 minutes. Remove from heat and transfer to a plate and preserve heat. Remove thighs from the brine and pat dry with paper towels. Season with salt and freshly floor pepper to flavor. 

Preheat oven to 400°F.

Wipe skillet thoroughly clean with paper towels when cooled and heat 2 tbsp olive oil about medium-higher heat. Include the turkey thighs skin-aspect down. Established a large pan above the thighs and cook for 2-3 minutes till the skin is golden and crisp. Flip the thighs more than on the other side, introducing 1 tbsp olive oil and 2 tbsp French butter. Spoon accrued juices over the turkey and cook right up until browned on the opposite aspect, about 2 minutes. Transfer thighs to a baking sheet, pouring about the buttery juices.

Roast thighs for 14-16 minutes or right up until the internal temperature reaches 165°F. Transfer thighs to a platter, pouring above juices and covering with aluminum foil. Let thighs to rest for 5 minutes and maintain warm.

While turkey roasts, put together polenta by whisking 1 cup of drinking water, 1/2 tsp salt, and 1 cup polenta in a little bowl. Deliver 3 cups of water and ½ tsp salt to a boil. Stir in polenta, deal with, minimizing warmth and simmering for 10-15 minutes right up until the water is absorbed. Get rid of from warmth and stir in 2 tablespoons of French butter and grated cheese until finally melted.

Spoon polenta onto plates and prime with chard. Serve turkey thighs above polenta and chard and drizzle with the cranberry glaze.

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