Serves 3 to 5 depending on the size Wash and pat dry the turkey thighs. Spray a jelly roll pan or equivalent with Pam cooking spray or cover with a light coat of vegetable oil. Place the turkey thighs in the pan uncovered and spray the thighs with a bit of the Pam. Place in a 425 degree oven for 40 minutes. Wash and dice the potatoes. After 40 minutes, drain the fat from the thighs and turn them over. Place the diced potatoes in the pan with the thighs and pour the marinara sauce (you may not need the entire jar) over the thighs and potatoes. Cover tightly with aluminum foil and return to oven for another 45 minutes or so, until tender. When ready, remove from oven, remove the foil and let cool a few minutes before slicing. Posted to JEWISH-FOOD digest by Carl Groch
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 896.7mg||24 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 32.5g|
|Protein 4.3g||6 %|
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Calories per serving: 164
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