Best 5 Turkey Thighs With Prosciutto Tomatoes Olives And Then Some Recipes

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Welcome to the world of culinary delights, where flavors dance and palates rejoice! In this article, we embark on a delectable journey to explore the art of cooking turkey thighs with prosciutto, tomatoes, olives, and a symphony of other ingredients that will tantalize your taste buds. We'll provide you with a comprehensive guide to creating this dish that seamlessly blends the richness of turkey, the salty savor of prosciutto, the tangy sweetness of tomatoes, and the briny burst of olives. Get ready to elevate your culinary skills and indulge in a flavor-packed experience that will leave you craving more.

Let's cook with our recipes!

TURKEY THIGHS IN BROWN SAUCE



Turkey Thighs in Brown Sauce image

Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice.

Provided by Elizabeth

Categories     Meat and Poultry Recipes     Turkey

Time 1h

Yield 4

Number Of Ingredients 14

2 turkey thighs
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon poultry seasoning
2 tablespoons olive oil
1 small onion, sliced
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, crushed
1 cup chicken broth
½ (10.75 ounce) can condensed cream of chicken soup
2 tablespoons dry sherry
1 ½ teaspoons dried oregano
1 ½ teaspoons dried parsley
1 teaspoon garlic powder

Steps:

  • Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
  • Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
  • Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 21.3 g, Cholesterol 92.1 mg, Fat 16.3 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.8 g, Sodium 401.9 mg, Sugar 2.2 g

TURKEY THIGHS WITH PROSCIUTTO, TOMATOES, OLIVES AND THEN SOME . . .



Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . . image

All measurements and timing approximate.

Provided by Mark Bittman

Categories     dinner, lunch

Time 2h30m

Yield 4 or more servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
Some diced prosciutto (ideally from a chunk, not thin slices)
2 turkey thighs
Salt and pepper
2 thyme sprigs
2 cups chopped aromatic vegetables, like celery, carrots, mushrooms, and/or onions
2 or more whole garlic cloves
1 cup good black olives, pitted or not
1 cup chopped tomatoes, or slices cherry or grape tomatoes
Water, red wine or stock
Chopped herbs for garnish

Steps:

  • Lightly brown the prosciutto in the oil, then scoop it out of there. Brown the turkey thighs in the same fat, sprinkling with salt and pepper and adding the thyme as they cook. Get the skin side good and brown but don't worry about the other side much. Remove and set aside. Preheat the oven to 200 degrees.
  • Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook. When they're a bit softened, toss in the olives and tomatoes; lay the thighs, crisp side up, on there. Add liquid to come just to the bottom of the thighs and bake, checking occasionally to make sure the vegetables don't dry out (you might stir them once or twice also). When the turkey is tender, it's done. Garnish if you like and serve.

Nutrition Facts : @context http, Calories 733, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 10 grams, Sodium 1337 milligrams, Sugar 5 grams

TURKEY THIGHS WITH MAPLE AND SAGE



Turkey Thighs With Maple and Sage image

Sometimes you just want the delicious flavor of turkey without having to deal with a whole huge bird! I came up with this recipe after a lot of trial and error and I'm very pleased. The flavors in maple syrup par very well with the seasonings.

Provided by SarahRK

Categories     Kosher

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 turkey thighs, with skin and bone about 5 lbs
1 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup maple syrup (not pancake syrup)
4 stalks celery
1 large onion, chopped
salt
fresh ground pepper

Steps:

  • Preheat the oven to 375. Place the thighs in a baking dish and put the vegetables around and under. Season the turkey with the herbs, salt and pepper. Cover and bake for 2 hours. Turn oven up to 450,Uncover the turkey and brush on some maple syrup, bake for 15 minutes and then brush on some more maple syrup. Continue baking until the skin is golden and the juices run clear. Strain the vegetables out of the drippings and make gravy, if desired.

TURKEY THIGHS WITH OLIVES AND CHERRIES (CROCK POT)



Turkey Thighs With Olives and Cherries (Crock Pot) image

Make and share this Turkey Thighs With Olives and Cherries (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Poultry

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup thinly sliced leek (about 1 large)
1 cup ruby port or 1 cup other sweet red wine
3/4 cup dried cherries
3/4 cup pitted kalamata olive
1/3 cup fresh orange juice (about 1 orange)
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
4 fresh thyme sprigs
1 (3 inch) cinnamon sticks
1 1/2 teaspoons salt, divided
3 1/2 lbs turkey thighs, skinned
1 tablespoon ground cumin

Steps:

  • Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt.
  • Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin.
  • Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

Nutrition Facts : Calories 77, Fat 1.6, SaturatedFat 0.2, Sodium 552.3, Carbohydrate 8, Fiber 0.8, Sugar 3.7, Protein 0.6

TURKEY BURGERS WITH TOMATO JAM, OLIVES, AND FETA



Turkey Burgers With Tomato Jam, Olives, and Feta image

Savory flavors make these turkey burgers really delicious.

Provided by Amy Finley

Categories     Olive     Tomato     turkey     Low Cal     Back to School     Backyard BBQ     Dinner     Lunch     Feta     Summer     Grill     Grill/Barbecue     Bon Appétit

Number Of Ingredients 11

1 pound ground turkey
2/3 cup finely chopped red onion
1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping
3 tablespoons coarsely chopped pitted Kalamata olives (about 6), plus additional for topping
1 1/2 teaspoons olive oil plus additional for brushing
1 small garlic clove, pressed
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon (generous) coarse kosher salt
1/2 teaspoon (generous) black pepper
4 crusty rolls, halved horizontally
Tomato Jam

Steps:

  • Prepare barbecue (medium-high heat). Brush grill rack with oil.
  • Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
  • Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.

Tips:

  • To save time, use pre-cooked prosciutto and pre-sliced olives.
  • If you don't have white wine, you can use chicken broth or water.
  • If you don't have fresh herbs, you can use dried herbs.
  • Serve the turkey thighs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This recipe for turkey thighs with prosciutto, tomatoes, olives, and capers is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of the savory prosciutto, tangy tomatoes, briny olives, and salty capers creates a complex and delicious flavor profile that will please everyone at the table. This dish is also relatively inexpensive to make, and it is a great way to use up leftover turkey.

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