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This dish is quick to prepare and tastes even better the next day; let it cool completely in the pan sauce, then reheat gently in a covered pot.

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

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104
  • MS12425430
    4 JAN, 2017
    This is a wonderful, simple and inexpensive dish. I made it several times exactly as directed and I have since made some changes more by necessity as the recipe is fine as is. Most recently I used "hard" cider instead of fresh cider and homemade veg stock instead of chicken. I used an ounce of Calvados to deglaze the shallots. I put two apples in as directed and separately sauted the other two and added them about halfway into the cooking time, so that there are some apple pieces.
    Reply
  • Chris Losinger
    19 JAN, 2015
    "Serve with apples?" After two hours in hot liquid, the apples will be completely dissolved.
    Reply
  • Nola Love
    30 JUN, 2014
    I have made this dish several times using turkey thighs and I loved it! Tonight I tried it with turkey breast cutlets, in an attempt to cut some calories, and the dish was just as spectacular!
    Reply
  • MaryInMichigan
    20 MAR, 2014
    We just finished this dish and we like it very much. I had to substitute apple juice for cider and onion for schallots, and two large yellow delicious apples for granny smith. The meat was very tender and the skin very crisp. I used the sauce with barley and had lots of sauce left over. Thanks Martha and crew.
    Reply
  • Katie-did88
    17 NOV, 2013
    I think the other reviewer must have made this wrong. I made this for the first turkey I made for a thanksgiving dinner and it was a HUGE hit. It stays moist and the apples break down into a wonderful sauce. I really recommend it.
    Reply
  • oaklandgirl
    3 OCT, 2012
    This recipe is okay at best. Wouldn't make it again or recommend it.
    Reply

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