2 turkey thighs
1/2 c. sliced mushrooms
2 c. chicken broth
1 c. dry white wine
1/4 c. chopped onion
2 tbsp. oil
2 tbsp. cornstarch

Brown thighs in oil and add mushrooms, onion, broth and wine. Use salt, pepper, paprika, sage and basil to taste. Cover and bring to a boil and simmer for 1 1/4 hours. Remove turkey and half the liquid. Make a roux (2 tablespoons cornstarch and water) and mix to thicken. Return turkey and serve. Great with rice or noodles. The half of liquid saved when turkey is removed makes a great soup with small turkey chunks removed from turkey thigh. Serves 4-6.