Burgundy Braised Turkey Thigh with Cauliflower Puree and Parsley Breadcrumbs

Prep time 15 minutes       Cook time 30 minutes       Serves Serves: 4


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4 Butterball Easy Fresh turkey thighs2 Tbsp. olive oil1 bottle Burgundy wine8 shallots, halved¼ cup fresh thyme¼ cup fresh rosemary2 heads garlic, halved½ head cauliflower, chopped3 cup milk3 cup bread, cubed½ cup 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 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 thigh and serve.