Braised Turkey With Mushrooms And Apricots - cooking recipe

Ingredients

6 lbs turkey
1/4 cup olive oil
2 None onions, peeled and sliced thickly
1 clove garlic, peeled and crushed
2 cups button mushrooms
1 cup dried apricots
1 None red pepper, sliced thickly
1/4 cup dry white wine
2 cups chicken stock
1 3/4 cups apricot nectar
1 tbsp finely chopped fresh parsley

Preparation

Using a knife or poultry shears, cut down either side of the turkey backbone, then discard the backbone. Cut the turkey in half through the breastbone, then cut each half into even-sized pieces.
Toss the turkey pieces in flour and shake away the excess. Heat half of the oil in a large saucepan and cook the turkey, in batches, until browned all over. Drain on paper towels.
Heat the remaining oil in a pan and cook the onion, garlic, mushrooms, apricot and pepper, stirring, until the onion is soft. Add the wine and cook, stirring, until most of the liquid has evaporated.
Return the turkey to the pan and add the stock and nectar. Stir until combined, then simmer, covered, for about 40 mins or until the turkey is tender.
Serve sprinkled with parsley.