• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
454
Protein:
50 g
Fat:
26 g
Carbohydrates:
4 g
Serves: 6
Prep Time: 10 mins
Cook Time: 2 hrs
  1. Place turkey thighs in an oven-proof casserole with a tight-fitting lid.
  2. Mix mustards together and spread over turkey thighs.
  3. Carefully pour poultry stock and white wine/vermouth around meat and season with salt and pepper.
  4. Cover and marinate for no less than 2 hours.
  5. Bake covered in a 350º F (175º C) oven for 1 1/2 hours. Uncover and continue to cook for another 1/2 hour.
  6. Carefully scrape the mustard off the turkey meat and place the thighs on a platter.
  7. Add cream and place on stove-top over medium heat. Whisk until the cream starts to thicken. Taste and adjust seasoning then pour sauce over turkey.
Rice Pilaf:
  1. In a large saucepan, heat oil and butter over medium-high heat.
  2. Add yellow onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
  3. Then add all of the seasoning and sauté for one minute.
  4. Add rice and sauté for 1 minute.
  5. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
  6. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes.
  7. Check rice occasionally and add water if necessary.
  8. Stir in sunflower seeds and scallions, just before serving.

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