| 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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