- 3 1/2 pounds turkey thighs
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoons vegetable oil
- 1 tablespoon butter
- 4 cups thinly sliced leek (about 5 large)
- 2 cups (1/2-inch) pieces carrot
- 3 tablespoons all-purpose flour
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon brown sugar
- 1 (12-ounce) bottle amber lager
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh parsley
- calories 253
- caloriesfromfat 30 %
- fat 8.4 g
- satfat 2.9 g
- monofat 1.9 g
- polyfat 2.5 g
- protein 26.8 g
- carbohydrate 14.7 g
- fiber 2 g
- cholesterol 89 mg
- iron 3.5 mg
- sodium 538 mg
- calcium 67 mg
How to Make It
Preheat oven to 300°.
Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.
Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300° for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.