| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Bobbie – no, Crockpot, Main dishes, Turkey, Onions |
4 |
Servings |
INGREDIENTS
| 2 |
|
Turkey thighs; about 2 pounds, skin and excess fat removed |
| 1 |
c |
Dry red wine; OR |
| 1 |
c |
Chicken broth plus 1 T. red-wine vinegar |
| 1 |
c |
Onions; thinkly sliced |
| 2 |
ts |
Minced garlic |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Water |
| 2 |
tb |
All-purpose flour; (up to 3) |
INSTRUCTIONS
GRAVY
Elgiht to 12 hours before cooking, put all except Gravy ingredients in
gallon-size ziptop plastic bag. Seal and turn to mix ingredients. (If using
slow cooker with removable stoneware insert, marinate and refrigerate
ingred in covered instert, thenset in electric base and turn to high or
low, do not preheat electrical base.)
To Cook in Oven: Heat oven to 325 F. Empty bag into a 4-5 quart Dutch oven.
Bake, tightly covered, 1 1/2 hours or until turkey is tender.
To Cook in Slow-Cooker: Empty bag into a 3 1/2-4 or 5 quart slow-cooker.
Cook on High 4-5 hours or on Low 8-10 hours until turkey is tender. Remove
turkey thighs to cutting board and cover loosely with foil.
To thicken gravy on rangetop: Heat cooking liquid over Medium-High heat.
Whisk 2 tablespoons flour and the water until well blended. Whisk into
liquid, bring to a boil and whisk 4-5 minutes until thickened. To thicken
gravy in Slow-Cooker: Set slow-cooker to High and cover. Whisk 3
tablespoons flour and the water until well blended. Whisk into liquid in
slow-cooker. Cover and cook 15 minutes, stirring once, until thickened. To
serve: cut meat in large pieces from both sides of thigh bone to give you 4
large pieces. Arrange on serving plates. Spoon some gravy on meat. Serve
remaining gravy from a sauceboat.
Serves 4.
Per serving: 200 calories, 5 grams fat, 97 mg. cholesterol, 382 sodium
Exchanges: 1/4 starch, 1/4 other car, 1/2 vegetables, 3 1/2 very lean meat,
3/4 fat
NOTES : The nice thing about this recipe, especially if you throw it in the
slow-cooker before leaving the house in the morning, is that turkey
actually marinates overnight, which means you won't be cutting onions and
garli in the morning.
Recipe by: Woman's Day magazine, 10-7-97
Posted to MC-Recipe Digest V1 #992 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 08, 1998
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