| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings | ||
INGREDIENTS
| 2 | Turkey thighs; (or 4 turkey legs) | |
| 1 | Jar; (16 oz) marinara sauce | |
| 4 | md | Potatoes |
INSTRUCTIONS
Serves 3 to 5 depending on the size Wash and pat dry the turkey thighs. Spray a jelly roll pan or equivalent with Pam cooking spray or cover with a light coat of vegetable oil. Place the turkey thighs in the pan uncovered and spray the thighs with a bit of the Pam. Place in a 425 degree oven for 40 minutes. Wash and dice the potatoes. After 40 minutes, drain the fat from the thighs and turn them over. Place the diced potatoes in the pan with the thighs and pour the marinara sauce (you may not need the entire jar) over the thighs and potatoes. Cover tightly with aluminum foil and return to oven for another 45 minutes or so, until tender. When ready, remove from oven, remove the foil and let cool a few minutes before slicing. Posted to JEWISH-FOOD digest by Carl Groch <egroch@ix.netcom.com> on Sep 12, 1998, converted by MM_Buster v2.0l.
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