Thigh of turkey with mushrooms, carrots and mustard

These past few weeks, I made the choice to poke in the cupboard and the freezer to cook with the goal of doing a little bit of empty space, but also alleviate the budget races, Ilf aut say that I have plcards well filled (even if it has made a big separation with the bad surprise of moth food in the back of the holiday). This is what I decided to go chrcher at the bottom of the cupboards for everyday cooking : I threw pounds and pounds of ingredients, “contaminated” by those famous moths and I have to admit that this enormous waste has made me reflect on my way of doing the races, my management of the closets and no freezer. So there I was, part in this challenge : empty the freezer and cupboards to start from good bases.

It is, therefore, by rummaging around in my freezer that I got on this turkey leg. Even if the small family has no love for this meat, I had my period “Gwyneth” and its famous burgers, the turkey and the thighs of turkeys were perfect for this recipe. This thigh had to finish off in the freezer a day where I had planned to do and where I eventually ran out of time.

For the cook, I’ve been wanting a recipe that is easy and hassle-free. The kind of recipe where it brings together all the ingredients in a dish or a slow cooker and leave to cook. This is how this recipe was born and it was really good, to the point of me reconciling with turkey meat.

For this dish you need :

  • a turkey leg from 800 g to 1 kg
  • 250 g of mushrooms of Paris
  • 3 beautiful carrots
  • 1 onion
  • 1/2 leek (it was in the fridge so it happened in this flat but this is optional)
  • 3 tablespoons of mustard
  • 150 to 200 ml of liquid cream
  • 1 chicken broth cube
  • 1 cup mustard in warm water
  • 2 tbsp flat-leaf parsley

Préchuffer the oven to 210°C.
Clean and cut the mushrooms in lamella. Slice the onion and leek. Peel and cut the carrots into slices.
Melt the chicken broth in the glass of hot water.
Arrange all the vegetables in the bottom of a casserole going in the oven (dish Ultra Pro Tupperware 3.3 L with lid for me). Have the turkey leg on top.
Mix the chicken broth, mustard and cream in a jug and pour over the vegetables. Sprinkle with flat-leaf parsley, chopped (frozen for me).
Bake for 50 minutes to cook.

Serve this dish with rice (here’s to the cupboards well filled) and enjoy the food.