I found this in my archives and had forgotten how much I liked it. Braised Asian Turkey Thighs is a wonderful way to serve turkey without it being Thanksgiving.
In a large pan with lid, heat butter, olive oil, garlic and onions until onions start to get soft. Season turkey thighs with garlic salt & pepper. Brown the turkey thighs in the butter mixture on high heat.
Add the soy sauce, juice, sherry and seasoned rice wine vinegar to the pan. Bring to a boil. Cover, reduce heat to a simmer. Cook, covered, occasionally turning the turkey, for 40 minutes.
Add the bok choy and zuccini, stir, cover and cook for 10 more minutes. Remove from pan and top with green onions.
I remember when I made up this recipe. Safeway, our local grocery store, had a sale on turkey legs. We wound up getting a lot of them. So, I decided to do something with them that was a little different. This is what I came up with.
Simple ingredients with a simple presentation, but definitely a win on flavor.