Hoisin Turkey Thighs with Squash
Published by Knopf
Turkey, with its rich, meaty flavor, is excellent in Asian dishes. It is especially good coated with the garlicky hoisin marinade and then paired with the sweet squash. You can replace the turkey with pieces of country-style spareribs or chicken and reduce the baking time to 45 minutes.
According to recent medical research, squashes contain coumarins, which can help to prevent certain types of cancers, including prostate cancer, and their antioxidants help to protect against colds and the flu.
Winter squashes are considered warming to the body and are believed to reduce inflammations and improve the circulation of energy in the body.
*If the thighs are boneless, cook for 20 minutes less than specified in the recipe, or until they are tender.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, healthy, low carb, low saturated fat, low-fat
Taste and Texturemeaty, rich, spiced
- 3 pounds turkey thighs, trimmed of fat,* cut through bones into 2-inch pieces
- 1 cup hoisin or sweet bean sauce
- ¼ cup soy sauce
- 3½ tablespoons rice wine or sake
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 teaspoon hot chile paste or dried chile flakes
- 2 cups 1-inch lengths scallion greens
- 3½ to 4 pounds butternut or acorn squash, peeled, cut in half, with seeds removed
- 1½ teaspoons toasted sesame oil
FIRST Put the turkey pieces in a bowl and add the Marinade, toss to coat, cover tightly with plastic wrap. Let marinate for 1 hour or longer in the refrigerator.
SECOND Preheat the oven to 400 degrees. Toss the scallions with the marinated turkey. Pour into a large casserole with a lid, cover, and place in the oven. Bake the turkey for 30 minutes, stirring once or twice.
THIRD While the turkey is cooking, cut the squash into 2-inch pieces. Toss with the toasted sesame oil. Arrange on a baking sheet lined with aluminum foil and cover with foil.
FOURTH Place the squash in the oven next to the turkey casserole. Bake both for 20 minutes. Stir the turkey, cover, and remove the aluminum foil from the squash. Continue baking for another 25 minutes, or until both are tender. A knife pierced through the center should come out easily. Arrange the squash in a deep bowl or on a platter with a lip, and spoon the turkey with its sauce on top. Serve with steamed rice.
2005 Nina Simonds