Braised Turkey Thighs

• 1 cup each finely chopped onion, celery and carrots
• 1/3 cup ketchup
• 1-1/4 teaspoons salt
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• 4 pounds turkey thighs
• 2 tablespoons all-purpose flour, divided
• 1 large oven roasting bag
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup dry white wine or additional reduced-sodium chicken broth
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/4 cup cold water

1. Preheat oven to 350u0b0. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag.
2. Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170u0b0-175u0b0.
3. Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups.
4. In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.

onion, ketchup, salt, paprika, pepper, turkey thighs, flour, chicken broth, white wine, oregano, bay leaves, cold water

Taken from www.tasteofhome.com/recipes/braised-turkey-thighs/ (may not work)