Turkey Thigh Roast With Peppers Recipe

Name: Turkey Thigh Roast With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 lbs boneless turkey thigh; 1 tbsp Dijon mustard; 2 tbsp marjoram, chopped, plus sprigs to garnish; 3 tbsp sunflower oil; 2 cups chicken stock; 3.5 oz button mushrooms, wiped clean and halved; 2 None onions, peeled and cut into wedges; 2 cloves garlic, peeled and chopped; 2 None red peppers, deseeded and roughly chopped; 2 None yellow peppers, deseeded and roughly chopped; 1 tbsp tomato puree; 14 oz fresh egg noodles; 1 tbsp butter

Servings: persons

2 2/3 lbs boneless turkey thigh
1 tbsp Dijon mustard
2 tbsp marjoram, chopped, plus sprigs to garnish
3 tbsp sunflower oil
2 cups chicken stock
3.5 oz button mushrooms, wiped clean and halved
2 None onions, peeled and cut into wedges
2 cloves garlic, peeled and chopped
2 None red peppers, deseeded and roughly chopped
2 None yellow peppers, deseeded and roughly chopped
1 tbsp tomato puree
14 oz fresh egg noodles
1 tbsp butter

1
Unroll the turkey thigh. Rub with the mustard, sprinkle with half the marjoram and season to taste. Roll up and secure at intervals with butcher's twine. Preheat the oven to 375u00b0F.
2
Heat 2 tbsp of oil in a frying pan and brown all sides of the turkey thigh roast. Transfer to a roasting pan. Pour in 1 cup of the stock, cover and roast for 45 mins.
3
Heat the rest of the oil in the frying pan and add the mushrooms, onions, garlic and peppers. Saute over medium heat for 4-5 mins, then stir in the tomato puree and the rest of the stock. Bring to a boil, then add to the roasting pan with the rest of the marjoram. Roast, uncovered, for another 30-40 mins until the turkey is cooked though and the vegetables are tender.
4
Prepare the noodles according to the package instructions, then drain and toss in the butter and season to taste. Serve with the turkey roast garnished with the marjoram sprigs.

1290

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 2/3 lbs boneless turkey thigh, 1 tbsp Dijon mustard, 2 tbsp marjoram, chopped, plus sprigs to garnish, 3 tbsp sunflower oil, and more.

Yes, Turkey Thigh Roast With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Thigh Roast With Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions