15 minutes 30 minutes Serves: 4
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Sprinkle Butterball Turkey Thighs with salt and pepper. Heat pan with olive oil on high heat and sear Butterball Turkey Thighs. Remove from pan.
- Add shallots and wine to same pan for deglazing. Return Thighs to pan, skin side up.
- Bring wine to a boil then lower heat to a simmer
- Add thyme, rosemary and garlic to pan and let simmer. Cook Butterball Turkey Thighs until meat thermometer reads 165°F (74°C) approximately for 45 minutes.
- In another pan cook cauliflower in milk until very tender.
- Add cauliflower and milk mixture to blender. Season with salt and pepper, blend until very smooth.
- Coat bread in olive oil, salt, and pepper. Bake in 425° F oven until golden brown and crispy.
- Add finely chopped parsley to Butterball Turkey Breast and serve.