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  • Cook Time: 40 minutes using a pressure cooker, 1 hour in a pot
  • Serves: 3 – 4


  • 2 medium turkey thighs, with skin, and bone in
  • salt
  • 2 tbs oil (canola or olive)
  • 4 oz common mushrooms, quartered
  • 2 stalks celery cut into ½ inch pieces
  • 2 medium carrots, cut into ½ inch lengths
  • 2 medium onions quartered
  • 4 cloves of garlic (smashed)
  • 2 tbsp white flour


  1. Salt the thighs and spray with canola or olive oil.
  2. Add the oil to the pot/pressure cooker.
  3. Then, fry the thighs, turning occasionally, over medium heat, uncovered, until brown on both sides (about ten minutes total).
  4. Add the flour and mix it with the grease/oil in the bottom of the pot/pressure cooker.
  5. Add the vegetables and garlic, cover and cook for about twenty minutes under pressure in a pressure cooker or cook for about thirty five minutes (or until done) in a large pot.
  6. Remove the lid and boil the sauce in the pot thickens to the consistency that you like.
  7. Let it stand, covered for about an hour to allow the flavors to combine.
  8. Add salt and pepper to taste.
  9. Serve warm. Noodles or rice go well with this dish.