| 2 | Granny’s Turkey Thighs |
| 1 tbsp | 15 ml | olive oil |
| 1/2 cup | 125 ml | red onion, sliced |
| 1 cup | 250 ml | red pepper, coarsely chopped |
| 2 cups | 500 ml | baby potatoes, sliced into ¼” rounds |
| 1 cup | 250 ml | cremini mushrooms, cut in half |
| 1 tbsp | 15 ml | garlic, chopped |
| 1/4 tsp | 1.25 ml | cracked black pepper |
| 1 tsp | 5 ml | sea salt |
| 1 tsp | 5 ml | fresh oregano, coarsely chopped |
| 1 tsp | 5 ml | fresh thyme, coarsely chopped |
| 1 tsp | 5 ml | Italian parsley, coarsely chopped |
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