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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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I created this for my boys, who love dark meat. It's more convenient than cooking a whole turkey. It reminds me of our traditional Thanksgiving turkey and stuffing that's seasoned with sage. Natalie Swanson of Catonsville, Maryland Ingredients:
4 medium carrots, halved |
1 medium onion, chopped |
1/2 cup water |
2 garlic cloves, minced |
1-1/2 teaspoons rubbed sage, divided |
2 turkey thighs or turkey drumsticks (2 pounds total), skin removed |
1 tablespoon cornstarch |
1/4 cup cold water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon browning sauce, optional |
Directions:
1. In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a meat thermometer reads 180°.
2. Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan.
3. Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 4 servings.
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