Roasted Turkey Thighs With Autumn Vegetables - cooking recipe

Ingredients

2 (1 1/4 lb.) pkg. Turkey Selects turkey thighs
8 small new red potatoes, quartered
4 medium carrots, diagonally sliced 1/2-inch
1 large onion, coarsely chopped
1 (8 oz.) pkg. fresh mushrooms, quartered
4 cloves garlic, minced
5 slices bacon, cut into 1/2-inch pieces
3 Tbsp. olive oil
2 Tbsp. all-purpose flour
1 (10 3/4 oz.) can chicken broth
1 c. dry red wine
1 tsp. pepper
1/2 tsp. thyme leaves
1 c. chopped fresh parsley
1 1/2 lb. beef chuck roast, coarsely ground
1 1/2 lb. pork shoulder, cut into 1/2-inch cubes
1 large onion, chopped
3 large garlic cloves, minced
3 c. beer or water
1 c. Special Tomatoes
1 (8 oz.) can tomato sauce
1/2 c. chili powder
1 Tbsp. salt
1 Tbsp. cumin
1 1/2 tsp. paprika
2 Tbsp. instant masa mix, combined with 3 Tbsp. warm water
1 (4 to 5 lb.) duckling
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
1/8 tsp. ground cloves
3 Tbsp. soy sauce
5 green onions
1 Tbsp. honey
orange slices (optional)
fresh parsley or coriander (cilantro or Chinese parsley)
1/2 c. canned plum sauce
quick thousand layer buns

Preparation

Rinse duck inside and out and pat dry; cut off tail and discard.
Reserve giblets for other uses.
Mix together ginger, cinnamon, nutmeg, pepper and cloves.
Sprinkle 1/2 teaspoon of spice mixture inside duck.
Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird. Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.