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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon dried thyme |
2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed |
1 tablespoon olive oil |
2 medium onions, chopped |
2 medium carrots, peeled, chopped |
2 celery stalks, chopped |
6 garlic cloves, minced, divided |
1/2 cup dry red wine |
1 28-ounce can diced tomatoes in juice |
1/4 cup chopped fresh italian parsley |
1 teaspoon grated lemon peel |
Directions:
1. Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
2. Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
3. Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g Nutritional analysis provided by Bon Appétit
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