A Thanksgiving Recipe for Two! | The Good Stuff with Mary Berg

Start by cutting up the shallots into quarters for braising.

Rough chop the garlic cloves.

Sear the turkey pieces in a large pan until golden brown, about 3 minutes on each side.

Transfer the turkey to a plate after searing.

Add shallots and garlic to the pan to build flavor.

Add chopped carrots and celery to the pan and cook for another 2-3 minutes.

Add fresh thyme, chopped rosemary, and sage to the pan.

Pour in vermouth to deglaze the pan, scraping up any browned bits.

Add chicken stock to the pan and stir to combine.

Nestle the turkey pieces back into the pan, ensuring the braising liquid comes up just underneath the turkey skin.

Cover the pan and place it in the oven to braise for about 45 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens