Burgundy Braised Turkey Thigh with Cauliflower Puree and Parsley Breadcrumbs

15 minutes       30 minutes       15 Serves: 4


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4 Butterball Turkey Thighs2 tbsp olive oil1 bottle Burgundy wine8 shallots, halved¼ c fresh thyme¼ c fresh rosemary2 heads garlic, halved½ head cauliflower, chopped3 c milk3 c bread, cubed½ c fresh parsleySalt and pepper to taste


  1. Sprinkle Butterball Turkey Thighs with salt and pepper. Heat pan with olive oil on high heat and sear Butterball Turkey Thighs. Remove from pan.

  2. Add shallots and wine to same pan for deglazing. Return Thighs to pan, skin side up.
  3. Bring wine to a boil then lower heat to a simmer
  4. 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.
  5. In another pan cook cauliflower in milk until very tender.
  6. Add cauliflower and milk mixture to blender. Season with salt and pepper, blend until very smooth.
  7. Coat bread in olive oil, salt, and pepper. Bake in 425° F oven until golden brown and crispy.
  8. Add finely chopped parsley to Butterball Turkey Breast and serve.