The New Pressure Cooker Cookbook by Adams Media

Author:Adams Media
Language: eng
Format: epub
Published: 2016-06-30T16:00:00+00:00

Cranberry and Walnut Braised Turkey Wings

Serves 6

Ingredients

2 tablespoons butter

1 tablespoon vegetable oil

1 teaspoon salt

1⁄2 teaspoon black pepper

14 turkey wings (about 3 pounds)

1 onion, peeled and roughly sliced

1 cup dry cranberries (soaked in boiling water for 5 minutes)

1 cup shelled walnuts

1 bunch fresh thyme, tied with twine

1 cup freshly squeezed orange juice, or prepared juice without sugar

Heat butter and oil in an uncovered pressure cooker over medium heat. Sprinkle salt and pepper over turkey wings, and brown wings on both sides, making sure that the skin side is nicely colored.

Remove the wings from the pressure cooker and add the onion. Return wings to the pan, skin side up, along with cranberries, walnuts, and thyme. Pour the orange juice over the turkey. Close and lock the lid.

Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 12–15 minutes at high pressure.

Open with the natural release method—move the pressure cooker to a cool burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker. After 10 minutes, release the rest of the pressure using the valve.

Remove and discard the thyme bundle and carefully move the turkey wings to a serving dish. Tent with foil.

Reduce the contents of the liquid in the uncovered pressure cooker to about half. Pour the liquid, walnuts, onions, and cranberries over the wings and serve.

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