Ingredients for 4 servings:
2 tablespoons Canola oil
4 small turkey thighs
1/2 cup water
1 1/4 pound butternut squash
1 cup fresh cranberries
Preheat the oven to 300 degrees. Heat the oil in a heavy casserole. Brown the turkey thighs in the hot fat. Remove them and drain off the fat. Return the meat to the pan, add the water and bring it to a simmer. Cover the casserole, place it in the oven and cook for two hours.
Wipe clean the squash, leave the skin intact and cut it into generous one inch cubes. Add the squash to casserole and cook another 30 minutes. Rinse and pick over the berries, remove the casserole from the oven and add them. Return the pot to the oven for 15 minutes.
Drain the accumulated liquids from the pan. Skim off the fat and season to taste with salt and pepper. Serve the turkey thighs with a square of polenta, spoon on pan juices and garnish with squash and berries.