Braised Trukey Thighs

This recipe sounded good, so I made it in my 5 quart cast iron dutch oven (a tight fit). It was indeed pretty tasty, but I had lots of leftovers to try out different ways. I also may not have cooked the veggies quite enough, they weren't quite as tender as they should be (but still edible).

First leftover: Chopped up the taters and carrots into smaller pieces, put them in my cast iron pan with some oil to get browned. Also pulled the meat off the thigh bone, and after the taters were nicely browned, tossed the cut up meat in with them to get heated up and make turkey hash. Kept the apple slices cold to serve as dessert. This may well have been better than the original thighs.

Second leftover: Pulled the meat off the bone again and cut it up, then dumped everything (except the bone) into a foil packet and put it on a sheet pan in a 350 oven for 25 minutes. This pretty much restored the original character except it was easier to eat with the meat already off the bone.

Third leftover: Haven't tried this yet, but the plan is to once again pull the meat off the bone, then put everything in my instant pot in the ramekin I have that fits on the trivet, tent it to keep drips out, and pressure cook it for maybe five minutes. I'll see what it is like when I try it...