Cider-Braised Turkey Thighs

Name: Cider-Braised Turkey Thighs (Tȟaspáŋhaŋpi na Phežíȟota úŋ Waglékšuŋ Lolóbyapi)
Cuisine: American
Ingredients: 1 large apple, cored, seeded, and diced; 4 sage leaves; 2 whole juniper berries; ¼ cup maple or apple cider vinegar; ¼ cup maple or apple cider vinegar; ½ cup cider; 1 cup Corn, Wild Rice, or Game Stock; 1 cup Corn, Wild Rice, or Game Stock; 1 cup chopped wild onion; 1 cup Corn, Wild Rice, or Game Stock; 3 tablespoons sunflower oil; 2 to 3 pounds turkey thighs, skin removed

Tȟaspáŋhaŋpi na Phežíȟota úŋ Waglékšuŋ Lolóbyapi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

With dark, rich meat and a coarse texture, turkey thighs are reminiscent of game birds. This recipe makes a nice weeknight dinner served with smashed sweet potatoes or maple squash, corn cakes, or wild rice.

Ingredients

3 tablespoons sunflower oil
2 to 3 pounds turkey thighs, skin removed
1

Americas
United States
Dinner
Gluten-free

Method

Heat the oil over medium-high heat in a Dutch oven or heavy pot. Brown the thighs on all sides, about 3 minutes per side. Remove the thighs and set aside. Reduce the heat and add the onion and cook until softened, about 3 to 5 minutes.

Add the stock and cider, increase the heat, and bring to a boil, scraping any browned bits from the bottom of the pan. Stir in the remaining ingredients