Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

Servings: 2
Time: 40min/prep; 1hr/cook
Difficulty: moderate
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This is the season for heartwarming and hearty braises. In this post, we have two braises: the first is turkey thighs braised in red wine, celery, carrots and globe onions, and the second is braised celery, carrots, and globe onions. You might wonder why we are sharing two braises when we are using the same veggies in each.

Braising is a long and slow cooking technique used to cook tougher cuts of meat and where the meat is only partially submerged. The veggies used in a braise are added to impart their flavor to the braising liquid. After the long braise, the veggies, if they are still intact, usually have little flavor left in them. They’ve done what they were supposed to do.

So…to enjoy the celery, carrots, and globe onions used in the braise for the turkey thighs, we used the same, but this time brief, braising technique to cook another batch of veggies, and added those to the finished dish. The celery, carrots, and globe onions cooked this way are just tender and very flavorful.

Note: The red wine braised turkey thighs will take a full hour to cook so start that first. The braised vegetables take only 15 minutes to cook so for both dishes to be done at the same time start the braised veggies 45 minutes after the braised turkey thighs began cooking.

Turkey thighs can be huge so you might be able to serve 2 more if you so choose.

INGREDIENTS

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Braised celery, carrots, and globe onions:

2-3 stalks of celery with the leaves
2-3 carrots with the leaves
2-3 globe onions with the greens
Kosher salt to taste (1-2 tsp)
Black pepper to taste (1/2-1 tsp)
Water (how much explained later in this post but about 1 qt)
2 bay leaves (optional)

Red wine braised turkey thighs:

2 turkey thighs, skin or skinless (your preference)
2 stalks of celery with the leaves
2 medium carrots with the leaves
3 medium globe onions with the greens
2 cups light to medium-bodied red wine (we used pinot noir)
3 tbsp of extra virgin olive oil
2-3 tsp kosher salt
1 1/2 tsp black pepper or 12 black peppercorns
1-2 qts of water
2 fresh carrot leaf sprigs (for garnish)
Optional: 2 fresh or dried bay leaves, 6 sprigs of fresh thyme, and/or 1 sprig of rosemary

DIRECTIONS

Preparation:

Red wine braised turkey thighs:

Wash the celery stalks really well, cut off and discard the white part of the stalk closest to the root end, cut off the leaf section at the first leaf set; set aside.
- Cut the remaining stalk into 4 to 6-inch sections; set aside.
Wash the carrots and leaves really well, cut off and discard the root tip, cut off the carrot top and cut the long leaves in half; set aside.
- Cut the carrots on the diagonal or crosswise into 1 in thick sections; set aside.
Wash the globe onions really well, remove and discard any discolored outer leaves, cut and discard the root end off, cut the leaves off the bulb, and cut them into 6-inch sections; set aside.
- Cut the bulb in half; set aside.
Season both sides of each turkey breast with salt and pepper; set aside.

Braised celery, carrots, and globe onions:

Wash the celery stalks really well, cut off and discard the white part of the stalk closest to the root end, cut off the leaf section at the first leaf set; set aside.
- Cut the remaining stalk into 4 to 6-inch sections; set aside separately.
Wash the carrots and leaves really well, cut off and discard the root tip, cut off the leaves 1 inch from the carrot top (see photo above); set aside.
- Cut the carrots into quarters lengthwise (see photo above); set aside separately.
Wash the globe onions really well, remove and discard any discolored outer leaves, cut and discard the root end off, cut the green portion of the leaves off, cut the green portion into 6-inch sections; set aside.
- Cut the bulb and leaf stem in half lengthwise (see photo above); set aside separately.

Cooking:

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Red wine braised turkey thighs:

Place a large sauce or frying pan on a burner set to medium-high heat, wait a minute or two for the pan to heat up, add the oil, wait a minute or two for the oil to heat up then add the turkey thighs skin side down, cook until nicely browned (about 3-4 minutes), turn over and brown the other side (another 3-4 minutes).
Add the wine to deglaze the pan.
Place the cut celery stalks and leaves, cut carrots and leaves, and globe onion halves and leaf sections in the pot around the turkey thighs.
Add just enough water to submerge the turkey thighs only half way.
Add the salt, black pepper or peppercorns, and optional herbs.
Bring to a boil then reduce to a simmer, cover and cook for 1 hour.

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Braised celery, carrots, and globe onions:

Note: Start 45 minutes after the red wine braised turkey thighs have been cooking.

Using a large sauce or frying pan place the celery stems and leaves, carrot stems and leaves, and glove onion green leaves on the bottom of the pan.
Place the cut celery stalks, quartered carrots, and halved onions with white leaf section on top of the stems and leaves.
Season with salt and black pepper, add optional herbs if desired.
Pour enough water to submerge the veggies only half way.
Place on a burner set to medium-high heat, bring to a boil then reduce to a simmer, cook for 15 minutes.

Plating:

Using a slotted spoon take one of the turkey thighs from the braise and place it in the center of a large and flat soup bowl, repeat with the second turkey thigh.
Using a slotted spoon take the onions out one at a time and plate as shown in the photo below, then the carrots, followed by the celery stalks.
Strain the braising liquid into a medium saucepan, skim off any excess fat, place the pan on a burner set to medium-high heat, bring to a simmer then ladle over the turkey thighs and veggies.
Garnish with fresh carrot leaf
Your braised celery, carrot, and globe onion with red wine braised turkey thighs in braising liquid is ready!

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ENJOY!