BraisedTurkey_Page_1Black currants have four times more Vitamin C than oranges. In fact, during World War II, the British government provided black currant syrup for free to English children to prevent scurvy.

In the Kitchen

Try black currant jams, preserves, baked items, and liquors such as Creme de Cassis.

In the Garden

Black currants can produce up to 11 pounds of berries per bush annually. They are a companion to no plants and a competitor to white pine.

Braised Turkey Thighs With Currants

6
  • 1/3cupall purpose flour
  • 1tspsalt and freshly ground black pepper
  • 4turkey thighs, about 1 pound each
  • 2Tbspolive or canola oil
  • 1cuponion, finely chopped
  • 1Tbspfresh garlic, chopped
  • 5cupsturkey or chicken stock
  • 2Tbsptomato paste
  • 1cupdried red currants
  • 1/4cuphoney
  • 1/4cupfresh parsley, chopped
  • 1tspfresh sage, finely chopped
  1. Combine the flour, salt and pepper in a bowl and mix well. Place the turkey in a separate bowl. Coat well with the flour mixture. Reserve the remaining flour.
  2. Heat a large skillet over medium heat, add oil and brown the turkey. Remove from pan and set aside. Add the onions and garlic to the pan. Sauté until tender. Add the reserved flour and cook stirring until light brown, about 2 minutes.
  3. In a bowl combine the stock and tomato paste and mix well. Add this to the pan and stir in. Return the turkey to the pan, bring to a boil and then reduce the heat to low. Cover and simmer for 45-55 minutes. Cook until the turkey reaches 165 degrees Fahrenheit.
  4. Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care. 

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