1 kg (2.2 lbs.) skin-on, bone-in Canadian Turkey Thighs
1/2 cup (125 mL) grainy Dijon Mustard
1/2 cup (125 mL) smooth Dijon Mustard
2 or 3 cups (500 – 750 mL) Poultry Stock
1 cup (250 mL) White Wine or dry Vermouth
Salt and Pepper
3 cups (750 mL) 5% Cream
Brown Rice Pilaf Ingredients:
2 Tbsp (25 mL) Olive Oil
2 Tbsp (25 mL) Butter
2 small yellow Onions, chopped
4 Garlic cloves, minced
1 tsp (5 mL) dry Chili flakes
1/4 tsp (1 mL) Salt
1/2 tsp (3 mL) Pepper
2 cups (500 mL) Long Grain or Calrose Brown Rice (not instant)
5 cups (1.25 L) fat-free low-sodium Poultry Broth
1 cup (250 mL) salted, roasted Sunflower Seeds
4 Scallions, chopped
Place turkey thighs in an oven-proof casserole with a tight-fitting lid. Mix mustards together and spread over turkey thighs. Carefully pour poultry stock and white wine/vermouth around meat and season with salt and pepper.
Cover and marinate for no less than 2 hours.
Bake covered in a 350º F (175º C) oven for 1 1/2 hours. Uncover and continue to cook for another 1/2 hour.
Carefully scrape the mustard off the turkey meat and place the thighs on a platter.
Add cream and place on stovetop over medium heat. Whisk until the cream starts to thicken. Taste and adjust seasoning then pour sauce over turkey.
Rice Pilaf Directions:
In a large saucepan, heat oil and butter over medium-high heat.
Add yellow onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Then add all of the seasoning and sauté for one minute.
Add rice and sauté for 1 minute.
Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Stir in sunflower seeds and scallions, just before serving.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
American Pale Ale or Nut Brown
McAuslan St-Ambroise Pale Ale
Mill Street Tankhouse Ale
Lake of Bays Pale Ale
Garrison Nut Brown Ale
Phillips Skookum Cascadian Brown Ale
Black Oak Nut Brown Ale
We need a beer with some body to it, in order to cut through the heat of the Dijon and the chili flakes, but we are also looking for some malt to complement the brown rice.
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