Turkey Thigh Roast With Peppers

• 2 2/3 lbs boneless turkey thigh
• 1 tbsp Dijon mustard
• 2 tbsp marjoram, chopped, plus sprigs to garnish
• 3 tbsp sunflower oil
• 2 cups chicken stock
• 3.5 oz button mushrooms, wiped clean and halved
• 2 None onions, peeled and cut into wedges
• 2 cloves garlic, peeled and chopped
• 2 None red peppers, deseeded and roughly chopped
• 2 None yellow peppers, deseeded and roughly chopped
• 1 tbsp tomato puree
• 14 oz fresh egg noodles
• 1 tbsp butter

1. Unroll the turkey thigh. Rub with the mustard, sprinkle with half the marjoram and season to taste. Roll up and secure at intervals with butcher's twine. Preheat the oven to 375u0b0F.
2. Heat 2 tbsp of oil in a frying pan and brown all sides of the turkey thigh roast. Transfer to a roasting pan. Pour in 1 cup of the stock, cover and roast for 45 mins.
3. Heat the rest of the oil in the frying pan and add the mushrooms, onions, garlic and peppers. Saute over medium heat for 4-5 mins, then stir in the tomato puree and the rest of the stock. Bring to a boil, then add to the roasting pan with the rest of the marjoram. Roast, uncovered, for another 30-40 mins until the turkey is cooked though and the vegetables are tender.
4. Prepare the noodles according to the package instructions, then drain and toss in the butter and season to taste. Serve with the turkey roast garnished with the marjoram sprigs.

turkey thigh, mustard, marjoram, sunflower oil, chicken stock, button mushrooms, onions, garlic, red peppers, yellow peppers, tomato, egg noodles, butter

Taken from recipes-plus.com/api/v2.0/recipes/21768 (may not work)