Braised Turkey With Mushrooms And Apricots

1. 1

   Using a knife or poultry shears, cut down either side of the turkey backbone, then discard the backbone. Cut the turkey in half through the breastbone, then cut each half into even-sized pieces.

2. 2

   Toss the turkey pieces in flour and shake away the excess. Heat half of the oil in a large saucepan and cook the turkey, in batches, until browned all over. Drain on paper towels.

3. 3

   Heat the remaining oil in a pan and cook the onion, garlic, mushrooms, apricot and pepper, stirring, until the onion is soft. Add the wine and cook, stirring, until most of the liquid has evaporated.

4. 4

   Return the turkey to the pan and add the stock and nectar. Stir until combined, then simmer, covered, for about 40 mins or until the turkey is tender.

5. 5

   Serve sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.