Turkey Leg Forestiere

4 deboned turkey thighs
1 lbs button mushrooms washed and quartered
½ cup white wine
1 small butternut squash
2 cups chicken stock
1 large yellow onion, diced
1 tablespoon dried thyme
1 tablespoon of AP flour
2 tablespoons heavy cream
1 tablespoons of olive oil
2 bay leaves
Sea salt and white pepper to taste

Peel the squash and dice.  Season the thighs with salt and pepper.

Heat up the oil in a dutch oven until lightly smoking.  Sear the turkey thighs for about 3 minutes on each side until it is lightly browned.  Add the onion and cook for another 3 minutes.

Sprinkle flour on thighs and onion, cook for 2 minutes then add the white wine, chicken broth, heavy crea, thyme, and bay leaf.  Then add the butternut squash mushrooms in a saucepan.  Heat the oil over medium heat.

Simmer with a cover for 20 minutes.