Turkey Au Vin
By Anina Belle Giannini, @lechefswife
Turkey Au Vin
By Anina Belle Giannini, @lechefswife
Yield/Serves:
4
- 2.75 lbs turkey thighs – skin on, salted
- 1.5 lbs turkey legs, skin on, salted
- 16 oz mushrooms
- 8 oz pearl onions, peeled
- 3 cups red wine
- 2 cups turkey stock (chicken stock works too!)
- 1 stick butter, 4 tbsp olive oil, 2 tbsp sugar
Aromatic mix:
- 8 oz Cippolini onions (halved)
- 1 head garlic
- 2 carrots (diced)
- 2 sprigs each thyme & rosemary
- 2 bay leaves, 1 star anise
- Preheat oven to 350°F.
- In the Le Creuset Doufeu, heat 2 tbsp olive oil on medium-high.
- Sear turkey skin-side down until browned. Remove and set aside.
- Deglaze with 1 cup wine, scraping up the flavor.
- Add the aromatics, 1 cup wine, and stock. Simmer.
- Return turkey to the pot, cover, and cook 2 hours.
Sauce:
- In a pan, heat 2 tbsp olive oil. Add pearl onions, butter, and sugar.
- Once melted, toss in mushrooms and sauté 5 minutes.
- Add 1 cup aromatic liquid and remaining 1 cup wine; simmer.
- Pour the sauce over the turkey and serve with buttery mashed potatoes.
- Your kitchen will smell incredible.
Bon Appétit!