anyway, ive been adapting, precooking, or setting in a crockpot before transfering to the oven when i get home. i have also been looking for recipes that cook a little faster, and one of the ways to acheive this is by deboning my meat. i have always firmly beleived in the bone in steak or chicken breast, it adds structure and taste and hold moisture. when its five oclock and your hungry, i would rather have deboned my meat to get dinner on the table sooner. rather then watsing the bones, i opted to toss them in the crock pot with vegtable scraps over night to make a nice turkey broth. BANG, two for one! (that will be a nice turkey mineste later this week! )
Spinach & Cheese Stuffed Turkey Thighs
Two Turkey Thighs (Boned)
1 Cup Full Fat Cottage Cheese
1/2 Cup Parmesan Cheese
1 Cup Spinach
2 Tablespoon Minced Garlic
2 Teaspoons Sage
Salt & Pepper
Preheat oven to 400
take your boneless thighs and pound out slightly. season the inside of the thigh (the part with no skin) with salt, pepper, sage, minced garlic and parmesan cheese. spread canned spinach (well drained) over the tukery thighs, 2 tablespoons each should do it. top the spinach with 2 tablespoons cottage cheese. gauge by the size of your thighs, used less for smaller or for chicken thighs. some filling will squeeze out regaurdless, but thats ok.
roll the sides of the thighs together and secure twice with butchers twine.
place skin side up in a baking pan and cook 40 minutes covered and 20 minutes uncovered to crisp the skin. if you do not intend on eating the skin (for health) still cook the thighs with the skin on as it keeps moisture in. make sure that the interior temperture of the poultry has reached 165 degrees.
remove from the pan and discard the juices (it will be rather salty and unappealing looking. this is similar to when one cooked a milk brined peice of meat) cut twine and remove, the thigh will now hold together on its own. serve with bacon green beans and cheesy rice