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South American-Style Turkey Thighs

Source: National Turkey Federation
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  6 servings
1 Tablespoon flour
1 Can (14-1/2 ounces) Italian plum tomatoes, drained, juice reserved
1 Cup chopped onion
1 Teaspoon minced garlic
1/2 Teaspoon cumin
1/2 Teaspoon salt
2-1/2 Pounds turkey thighs, skin removed
1 Recipe Black Beans, (see Black Bean Recipe)
Other necessary recipes:
Black Beans
Coarsely chop tomatoes.

In regular size oven cooking bag, coated with flour, add tomatoes, onion, garlic, cumin and salt. Close bag and squeeze mixture to combine.

Add turkey, close and turn bag and squeeze to coat.

Using plastic twist tie, close bag securely and place bag in 2-quart microwave-safe dish. Cut six 1/2-inch slits in top of bag. Cook in microwave at MEDIUM-HIGH (70% power) 25 to 30 minutes or until food thermometer reaches 180 degrees F when inserted into thighs. Turn dish halfway through cooking time.

Remove dish from microwave and allow to stand 10 to 15 minutes to allow heat to equalize. Transfer turkey and tomato mixture to bowl. Using two forks, shred turkey from bone; discard bones and serve.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/02/2009
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