Should you’re on the lookout for last-minute Thanksgiving recipes, look no additional than this recipe for Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta!
Though we like to go all-out for the vacation at any time when we are able to, we’ve determined to maintain issues easy this 12 months as we’re solely cooking for a small gathering. As a substitute of roasting turkey for a number of hours and serving it alongside an abundance of facet dishes, we’re packing our menu with taste, approach, and top quality components as an alternative!
The star of our Thanksgiving menu is the turkey thighs – brined upfront, the thighs are pan-fried in French butter, which add an incredible depth of taste and likewise permit the turkey to brown superbly earlier than being roasted within the oven and basted with all the pan’s buttery juices. And, the wonderful thing about roasting thighs over an entire turkey is that these steps come collectively in simply 25 minutes!
The polenta and swiss chard cook dinner up much more rapidly, and likewise as deliciously, as a result of we infuse them with loads of French butter. Not solely does it permit for a richer and creamier taste than most butters, however as a dietitian, I like realizing that I’m including extra calcium and vitamin D to the dish as effectively!
Final however not least, the cranberry glaze cooks up very quickly and pairs so effectively with all of those Thanksgiving flavors.
I hope you get an opportunity to cook dinner it up this week, and while you do, let me know what you suppose!
To seek out extra about the advantages of cooking with European butter, be at liberty to move over tasteeurope.com! You should utilize the shop locator to seek out out the place you will discover your favourite butter close to you.
Cranberry-Glazed Turkey Thighs with Swiss Chard and Polenta
Time: 1 Hour
Serves 4
Substances
Salt
½ cup granulated sugar
3 lbs bone-in, skin-on turkey thighs (4 medium thighs)
¾ cup balsamic vinegar
12 oz recent cranberries
Zest of 1 orange
1 stick cinnamon
¾ cup gentle brown sugar
½ tsp recent rosemary, finely chopped
Freshly floor black pepper
5 tbsp French butter, divided
¼ cup shallots, finely chopped
6 garlic cloves, chopped
3 bunches Swiss chard, stemmed, roughly chopped
3 tbsp olive oil, divided
1 cup polenta
¼ cup grana padano or parmesan cheese, grated
Instructions
Put together a moist brine by bringing six cups of water to a boil in a medium saucepan. Stir in ¾ cup of kosher salt and ½ cup sugar till dissolved. Take away from warmth and add 4 cups of chilly water and a pint of ice cubes.
Add the turkey thighs to a big bowl and pour over brine. Switch thighs to fridge and let brine for half-hour.
In the meantime, rinse out the saucepan used for the brine and return to range. Deliver 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. Scale back warmth to medium-low and simmer till cranberries burst and the sauce thickens, about 10 minutes. Set cranberries apart and permit to chill.
In a big skillet or Dutch oven, warmth 1 tbsp French butter over medium warmth. Add shallots and garlic and cook dinner till the shallots are translucent, about 5 minutes. Stir in chard with 1 tbsp water and cook dinner, stirring, till chard is tender, about 8 minutes. Take away from warmth and switch to a plate and hold heat. Take away thighs from the brine and pat dry with paper towels. Season with salt and freshly floor pepper to style.
Preheat oven to 400°F.
Wipe skillet clear with paper towels as soon as cooled and warmth 2 tbsp olive oil over medium-high warmth. Add the turkey thighs skin-side down. Set a heavy pan over the thighs and cook dinner for 2-3 minutes till the pores and skin is golden and crisp. Flip the thighs over on the opposite facet, including 1 tbsp olive oil and a pair of tbsp French butter. Spoon accrued juices over the turkey and cook dinner till browned on the other facet, about 2 minutes. Switch thighs to a baking sheet, pouring over the buttery juices.
Roast thighs for 14-16 minutes or till the inner temperature reaches 165°F. Switch thighs to a platter, pouring over juices and protecting with aluminum foil. Permit thighs to relaxation for five minutes and hold heat.
Whereas turkey roasts, put together polenta by whisking 1 cup of water, 1/2 tsp salt, and 1 cup polenta in a small bowl. Deliver 3 cups of water and ½ tsp salt to a boil. Stir in polenta, cowl, decreasing warmth and simmering for 10-Quarter-hour till the water is absorbed. Take away from warmth and stir in 2 tablespoons of French butter and grated cheese till melted.
Spoon polenta onto plates and high with chard. Serve turkey thighs over polenta and chard and drizzle with the cranberry glaze.
