Braised Turkey Thighs

In a bowl, combine the onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs.

Place 1 tablespoon flour in an oven baking bag; shake to coat. Transfer turkey thighs to oven bag. Place in a 13-in. x 9-in. x 2-in. baking dish.

Combine the broth, wine or additional broth, oregano and bay leaves. Pour into bag; seal. Cut 2 slits into the top of the bag.

Bake at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 180 degrees F and turkey juices run clear. Remove turkey to a serving platter; keep warm.

Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups.

Place remaining 1 tablespoon flour in a bowl. Stir in the 1/4 cup cold water until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.

Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.