Burgundy Turkey Bake

• 4 skinless turkey thighs or legs
• 4 medium onions
• 6 stalks celery
• 1/2 cube butter
• Flour with salt and pepper
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1 cup Burgundy wine
• 1/2 cup chopped parsley
• Salt and pepper to taste

Shake turkey pieces in a bag with seasoned flour until thoroughly coated. Place turkey in a roaster, or Dutch oven, and add peeled onion halves. Sprinkle with thyme, marjoram and chopped parsley. Dot small chunks of butter evenly over turkey pieces. Lay single celery stalks, leaves and all, across turkey and onions then pour wine over all. Cover and place in a 450 degree oven about 1/2 hour, basting once. Reduce heat down to 300 degrees and bake 1 1/2-2 hours. Add a little more wine if needed, and baste a few times. Uncover and increase heat for a quick browning, about 10-15 minutes. Then remove turkey, onions and celery to a hot platter. Place roaster on top of stove at medium heat and scrape loose any adhered particles into gravy. Pour gravy over turkey, onions and celery.

Good served with rice, couscous or quinoa.