2- TO 3½-QUART
1 tblsp unsalted butter
1 pound chicken sausage, cut into 2-inch lengths
½ pound winter squash (such as butternut), peeled, seeded, and cubed
1 small yellow onion, chopped
¼ cup golden raisins
½ tsp ground coriander
½ tsp ground ginger
¼ tsp cayenne
⅛ tsp saffron
½ 4-inch cinnamon stick
1 cup low-sodium chicken broth
4- TO 5½-QUART
2 tblsp unsalted butter
2 pounds chicken sausage, cut into 2-inch lengths
1 pound winter squash (such as butternut), peeled, seeded, and cubed
1 medium yellow onion, chopped
½ cup golden raisins
1 tsp ground coriander
1 tsp ground ginger
½ tsp cayenne
¼ tsp saffron
1 4-inch cinnamon stick
1¾ cups low-sodium chicken broth
6- TO 8-QUART
3 tblsp unsalted butter
3½ pounds chicken sausage, cut into 2-inch lengths
3 pounds winter squash (such as butternut), peeled, seeded, and cubed
1 large yellow onion, chopped
¾ cup golden raisins
½ tblsp ground coriander
½ tblsp ground ginger
¾ tsp cayenne
½ tsp saffron
2 4-inch cinnamon stick
3 cups low-sodium chicken broth
1 Melt the butter in a large skillet over medium heat. Add the sausage pieces (as much as will fit). Brown on several sides, turning occasionally, about 6 minutes. (If necessary, divide the butter among several batches.) Transfer to the slow cooker and continue browning as needed.
2 Add the squash, onion, raisins, coriander, ginger, cayenne, saffron, and cinnamon stick to the slow cooker. Toss everything together, then pour the broth over the mixture.
3 Cover and cook on low for 5 hours, or until the squash is tender and the chicken sausage is cooked through.
TESTERS’ NOTES
• Vary this dish by using another type of winter squash you prefer, perhaps buttercup, hubbard, or even pumpkin. (Shoot, you can even use cubed sweet potatoes.) By the way, acorn and delicata squash don’t need to be peeled, just seeded.
• Since there are plenty of spices for the squash, use a fairly mild chicken sausage, which will be flavored mostly by the aromatics used in this recipe.
turkey suffers from an unconscionable holiday hangover—and so quietly withdraws from the scene for the rest of the year. Except for the occasional sliced deli turkey sandwich, or maybe the lamentable appearance of turkey bacon when we’re feeling that we’ve overindulged, the noble fowl Ben Franklin wanted as the national bird is a culinary no-show. Few people make turkey for a run-of-the-mill weeknight.
Too bad. turkey is, yes, very lean—and contains far less of that alleged sleep-inducing L-tryptophan than eggs. But more importantly, it’s perhaps the tastiest bird from the supermarket. It also cooks more evenly than chicken—and proves more versatile, thanks to the ways the meat absorbs and revamps essential flavors, muting sweet notes in favor of the savory. With a slow cooker, that sort of magic is all the easier. But don’t think we’ve forgotten about Thanksgiving or any other holiday. We’ve even got a recipe for a whole roast turkey from the slow cooker—provided you’ve got a large model of the appliance in the cupboard.
However, we might as well admit it up front: there are some problems. Since turkey is low in fat, it can be a quick-cooking meat, particularly when the bones and joints have been removed, as in a boneless breast roast or even turkey cutlets. Neither is a good choice for us here—unless we’re willing to make some adjustments. (We are.) boneless white meat needs protection, whether that’s with a lot of vegetables offering their moisture to a braise or a rich, moist stuffing for cutlets.
Of course, there’s little necessary fandango when it comes to the dark meat bits: thighs, legs, and wings. These take well to braises, to slow-cooker roasts, even to barbecue. Just take a look at our three basic turkey thigh braises: with cherries and orange zest, with chestnuts and marmalade, and with mustard and white wine. turkey can stand up to that wide range of flavors!
We round out our turkey compendium with recipes using ground turkey as well as a few recipes for leftover turkey. We hope these will be welcome problem-solvers for after the holiday meal.
However, even if we’re on a mission to bring turkey back to the weeknight table, your supermarket may not be on board our campaign. While turkey wings and legs are often available ready-to-cook in the meat case, breasts and whole birds are too often dropped in the deep freeze for year-round storage. So practice good thawing procedures. Set the turkey on a plate in the refrigerator to catch drips. A 5-pound turkey breast can take up to two full days to thaw properly; a larger bird, up to four days. If you’re pressed for time, use the quick-thaw method: set the bird in its wrapping in a large bowl and fill the bowl with cool water. Set on the counter and change the water every 20 minutes to keep it from getting warm. You’ll be able to thaw even a whole bird in a few hours.
So let’s plan on a ham this Thanksgiving and make every other day Turkey Day.
4- TO 5½-QUART
3 tblsp unsalted butter
1 small yellow onion, chopped
¾ pound Swiss chard, stemmed, chopped, and packed
2 tblsp dry white wine, such as Albariño
1 pound butternut squash, peeled, seeded, and cut into cubes
2 tblsp maple syrup
½ tsp ground cinnamon
2½ pounds bone-in, skin-on turkey breast
6 fresh sage leaves
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
5 tblsp unsalted butter
1 large yellow onion, chopped
1½ pounds Swiss chard, stemmed, chopped, and packed
3 tblsp dry white wine, such as Albariño
2 pounds butternut squash, peeled, seeded, and cut into cubes
¼ cup maple syrup
1 tsp ground cinnamon
5 to 6 pounds bone-in, skin-on turkey breast
12 fresh sage leaves
1 tsp salt
¾ tsp ground black pepper
1 Melt the butter in a large skillet over medium-low heat. Dump in the onion, drop the heat to low, and cook slowly, stirring frequently, until golden and somewhat sweet, about 10 minutes.
2 Raise the heat to medium, add the chard, and stir well to begin the wilting process. Add the wine and keep stirring until the chard fully wilts.
3 Scrape the contents of the skillet into the slow cooker; stir in the squash cubes, maple syrup, and cinnamon.
4 Loosen the skin over the turkey breast by running your clean, dry fingers between the skin and the meat. Slip the sage leaves between the skin and the meat. Pat the skin back into place and set the breast skin side up in the slow cooker. Sprinkle with the salt and pepper.
5 Cover and cook on low for 4 hours in a medium slow cooker or 5½ hours in a large one, until an instant-read meat thermometer inserted in the meat (without touching the bone) registers 165°F.
6 Transfer the turkey breast to a cutting board. Use a slotted spoon to transfer the vegetables to a serving bowl. Pour the liquid in the cooker into a medium saucepan; bring to a boil over high heat, stirring occasionally, and cook until the sauce has reduced to a glaze, perhaps 3 to 5 minutes. Carve the turkey breast into thin slices and serve the sauce and vegetables on the side.
TESTERS’ NOTES
• Wash the chard leaves, then cut out the large veins that run along their centers. Don’t worry about drying the leaves after chopping; the extra moisture will help them wilt quickly.
• Although the onion is not yet caramelized after only 10 minutes, it does show the brilliance of the slow cooker. You can start the caramelization on the stove, then let it continue in the appliance until the onion is ridiculously sweet, the same as if you’d let it go an hour stovetop, stirring frequently.
• There is no recipe here for a small slow cooker because you’ll never find a bone-in turkey breast small enough to fit in one. Okay, someone is surely going to prove us wrong, but everyone else should consider a larger model.
2- TO 3½-QUART
2½ tblsp packed dark brown sugar
2 tsp minced peeled fresh ginger
¼ tsp ground cinnamon
¼ tsp salt
¼ tsp ground black pepper
1 pound boneless skinless turkey breast
½ pound (1½ cups) butternut squash, peeled, seeded, and cubed
¼ cup chopped dried apricots
¼ cup chopped pitted prunes
1 4-inch rosemary sprigs
4- TO 5½-QUART
⅓ cup packed dark brown sugar
1 tblsp minced peeled fresh ginger
½ tsp ground cinnamon
½ tsp salt
½ tsp ground black pepper
2 pounds boneless skinless turkey breast
1 pound (3 cups) butternut squash, peeled, seeded, and cubed
½ cup chopped dried apricots
½ cup chopped pitted prunes
2 4-inch rosemary sprigs
6- TO 8-QUART
⅔ cup packed dark brown sugar
2 tblsp minced peeled fresh ginger
1 tsp ground cinnamon
1 tsp salt
1 tsp ground black pepper
4 pounds boneless skinless turkey breast
1¾ pounds (5 cups) butternut squash, peeled, seeded, and cubed
1 cup chopped dried apricots
1 cup chopped pitted prunes
3 4-inch rosemary sprigs
1 Mix the brown sugar, ginger, cinnamon, salt, and pepper in a small bowl.
2 Wind butchers’ twine around the turkey breast in two to four places to form a fairly compact roast before tying securely. Rub the brown sugar mixture all over the roast. Set it in the slow cooker. Sprinkle the squash, apricots, and prunes around the roast. Tuck in the rosemary sprigs.
3 Cover and cook on low for 4½ hours in a small slow cooker, 5 hours in a medium one, or 5½ hours in a large appliance, until an instant-read meat thermometer inserted into the center of the meat registers 165°F. Transfer to a cutting board; let stand for 10 minutes.
4 Snip off the butchers’ twine, then carve the meat into ½-inch-thick slices. Discard the rosemary sprigs. Fish the squash and fruit out of the cooker with a slotted spoon to serve on the side.
TESTERS’ NOTES
• Although you may not be able to fit a bone-in turkey breast in a small slow cooker, you can certainly get a boneless breast in there. This sweet rub slowly caramelizes on the roast, seeping down into the vegetables below to morph them into true comfort food.
• Substitute any other variety of winter squash, like buttercup, red kuri, or pumpkin. The squash cubes should be about ½ inch—which may be smaller than those of the prepared butternut squash in the produce section. Slice these bigger pieces to the proper size.
• Always follow the rule for dried fruit: it should smell sweet and fragrant, a bit like a concentrated version of its fresh kin. It should also be moist and pliable despite being dried. If your supermarket only has inferior offerings, you should consider taking your hard-earned dollars elsewhere.
2- TO 3½-QUART
1 pound boneless skinless turkey breast
1 cup crumbled day-old corn muffins
3 tblsp minced shallots
2 tblsp minced celery
3 tblsp dry white wine, such as Chardonnay
1 large egg yolks, well beaten in a small bowl
1 tsp poultry seasoning
½ tsp salt
½ tsp ground black pepper
2 tblsp unsalted butter
2 cups low-sodium chicken broth
1 tsp potato starch
4- TO 5½-QUART
1½ pounds boneless skinless turkey breast
1½ cups crumbled day-old corn muffins
⅓ cup minced shallots
⅓ cup minced celery
⅓ cup dry white wine, such as Chardonnay
2 large egg yolks, well beaten in a small bowl
½ tblsp poultry seasoning
¾ tsp salt
¾ tsp ground black pepper
3 tblsp unsalted butter
3 cups low-sodium chicken broth
½ tblsp potato starch
6- TO 8-QUART
2½ pounds boneless skinless turkey breast
2½ cups crumbled day-old corn muffins
½ cup minced shallots
½ cup minced celery
½ cup dry white wine, such as Chardonnay
3 large egg yolks, well beaten in a small bowl
2½ tsp poultry seasoning
1¼ tsp salt
1¼ tsp ground black pepper
5 tblsp unsalted butter
5 cups low-sodium chicken broth
2½ tsp potato starch
1 Lay the turkey breast on a large cutting board and butterfly it by splitting in half lengthwise without cutting through all the way and opening it up something like a book. Cover with plastic wrap and use the smooth side of a meat mallet or the bottom of a heavy saucepan to flatten to ¼ inch thick.
2 Combine the crumbled muffins, shallots, celery, wine, egg yolk(s), poultry seasoning, salt, and pepper in a large bowl. Stir gently but stop before the corn muffins break down into a paste. Spread over the turkey breast, leaving a ½-inch margin.
3 Roll the breast closed and tie it with butchers’ twine in at least three places, perhaps more. Knot securely but not too tight.
4 Melt the butter in a large skillet set over medium heat. Slip the turkey breast into the pan and brown on all sides, turning occasionally, about 6 minutes. Transfer to the slow cooker; pour in the broth over the top.
5 Cover and cook on low for 4 hours in a small slow cooker, 5 hours in a medium or large model, or until an instant-read meat thermometer inserted into the center of the breast registers 165°F. Use a large spatula to move the turkey breast to a cutting board. Let stand while you make the sauce.
6 Ladle the juices from the cooker into a large saucepan; bring to a boil over high heat. Boil for 1 minute. Whisk the potato starch into a little water in a small bowl (just enough water to get it to dissolve, no more than a tablespoon or so), then whisk into the broth. Boil for a few seconds until the sauce has thickened. Remove the sauce from the heat. Slice the stuffed turkey breast into ½-inch-thick rings, and serve with the sauce on the side.
TESTERS’ NOTES
• Though it takes a bit of work, this recipe nonetheless yields a showstopper, turkey and dressing all in one.
• When you’re mixing that stuffing, stir only until it’s the consistency of traditional cornbread dressing (that is, not mushy).
• Some purchased corn muffins are unbearably sweet. Look for ones without much sugar in the mix—or even none at all, if you can find them (probably at a higher-end bakery).
• Unfortunately, there’s no real way to tell how many purchased corn muffins you’ll need to crumble into bits to make the required amount. Buy more than you think you’ll need, then freeze the rest for the next time you intend to make a stuffing like this.
SHORTCUTS Ask the butcher at your supermarket to butterfly a turkey breast for you. He or she may be unwilling to do so unless you buy a whole breast. Freeze the remainder in a sealed plastic bag to dice or chop for other turkey recipes.
2- TO 3½-QUART
⅔ cup no-salt-added canned tomato sauce
¼ cup canned chopped green chiles, mild or hot
2 tblsp balsamic vinegar
2 tblsp packed dark brown sugar
5 tsp mild smoked paprika
1½ tblsp no-salt-added tomato paste
2 tsp Worcestershire sauce
2 tsp chili powder
1¼ tsp dry mustard
¼ tsp onion powder
¼ tsp salt
⅛ tsp garlic powder
⅛ tsp ground cloves
1½ pounds boneless skinless turkey breast
4- TO 5½-QUART
1 cup no-salt-added canned tomato sauce
½ cup canned chopped green chiles, mild or hot
3 tblsp balsamic vinegar
3 tblsp packed dark brown sugar
2 tblsp mild smoked paprika
2 tblsp no-salt-added tomato paste
1 tblsp Worcestershire sauce
1 tblsp chili powder
2 tsp dry mustard
½ tsp onion powder
½ tsp salt
¼ tsp garlic powder
¼ tsp ground cloves
2½ pounds boneless skinless turkey breast
6- TO 8-QUART
2⅓ cups no-salt-added canned tomato sauce
1 cup plus 2 tblsp canned chopped green chiles, mild or hot
7 tblsp balsamic vinegar
7 tblsp packed dark brown sugar
4½ tblsp mild smoked paprika
4½ tblsp no-salt-added tomato paste
2 tblsp plus 1 tsp Worcestershire sauce
2 tblsp plus 1 tsp chili powder
4½ tsp dry mustard
1¼ tsp onion powder
1¼ tsp salt
½ tsp garlic powder
½ tsp ground cloves
4½ pounds boneless skinless turkey breast
1 Whisk the tomato sauce, chiles, balsamic vinegar, brown sugar, paprika, tomato paste, Worcestershire sauce, chili powder, mustard, onion powder, salt, garlic powder, and cloves in the slow cooker until the tomato paste dissolves and the sauce is uniform.
2 Set the turkey breast in the sauce. Cover and cook on low for 6 hours in a small slow cooker, 7 hours in a medium cooker, or 8 hours in a large one, or until the meat can be easily shredded with a fork. Then do just that: use a fork (or two) to shred the meat into small bits. Stir the meat into the sauce to serve.
TESTERS’ NOTES
• Because of varying densities among the turkey’s muscle groups, as well as residual moisture in that meat, a turkey breast may or may not become shreddable in the time stated. Start checking about an hour early, then keep cooking the meat until it’s the right consistency (not, as is usually the case, the right temperature).
• Use a good-quality but inexpensive balsamic vinegar, not a syrupy, aged bottling.
Serve It Up! Although you can serve this on toasted buns with chopped lettuce and tomato, you might consider it in soft tacos made from whole wheat tortillas, shredded Cheddar cheese, sliced radishes, and minced cilantro.
2- TO 3½-QUART
1 pound boneless skinless turkey breast or breast cutlets, cut into ¼-inch pieces
1¾ cups canned diced tomatoes with chiles (such as Rotel)
1¾ cups drained and rinsed canned pinto beans
¼ cup Raisins
Up to 1½ canned chipotles in adobo sauce, stemmed and minced
½ tsp ground cinnamon
½ tsp salt
4- TO 5½-QUART
2½ pounds boneless skinless turkey breast or breast cutlets, cut into ¼-inch pieces
4 cups canned diced tomatoes with chiles (such as Rotel)
4 cups drained and rinsed canned pinto beans
⅔ cup Raisins
Up to 2½ canned chipotles in adobo sauce, stemmed and minced
1¼ tsp ground cinnamon
1¼ tsp salt
6- TO 8-QUART
4½ pounds boneless skinless turkey breast or breast cutlets, cut into ¼-inch pieces
7 cups canned diced tomatoes with chiles (such as Rotel)
7 cups drained and rinsed canned pinto beans
1 cup plus 2 tblsp Raisins
Up to 4 canned chipotles in adobo sauce, stemmed and minced
2¼ tsp ground cinnamon
2 tsp salt
1 Dump the turkey, tomatoes, beans, raisins, chipotles, cinnamon, and salt into the slow cooker. Stir well.
2 Cover and cook on high for 3 hours or on low for 5 hours, or until the chili has thickened a bit and the flavors have blended.
TESTERS’ NOTES
• A simple meal, its success relies on your knife technique: cut the turkey into tiny bits. But don’t be tempted to use ground turkey—which can clump.
• Slice the raisins in half if you want them more evenly distributed in the sauce. Or substitute dried currants.
Serve It Up! Have shredded Monterey Jack, chopped avocado, shredded tart apples, sour cream, and/or crumbled bacon bits for condiments at the table.
2- TO 3½-QUART
⅔ pound boneless skinless turkey breast or breast cutlets, cut into ½-inch pieces
4 ounces (about 1⅓ cups) cremini or brown button mushrooms, thinly sliced
4 ounces (1⅓ cups) dried whole wheat ziti
⅔ cup low-sodium chicken broth
⅓ cup dry sherry
⅓ cup sour cream (regular or low-fat)
4 tsp all-purpose flour
½ tblsp Dijon mustard
½ tblsp mild paprika
¼ tsp salt
4- TO 5½-QUART
1 pound boneless skinless turkey breast or breast cutlets, cut into ½-inch pieces
7 ounces (about 2 cups) cremini or brown button mushrooms, thinly sliced
6 ounces (2 cups) dried whole wheat ziti
1 cup low-sodium chicken broth
½ cup dry sherry
½ cup sour cream (regular or low-fat)
2 tblsp all-purpose flour
2 tsp Dijon mustard
2 tsp mild paprika
½ tsp salt
6- TO 8-QUART
1¾ pounds boneless skinless turkey breast or breast cutlets, cut into ½-inch pieces
11 ounces (about 3½ cups) cremini or brown button mushrooms, thinly sliced
10 ounces (3⅓ cups) dried whole wheat ziti
1¾ cups low-sodium chicken broth
1 cup dry sherry
¾ cup sour cream (regular or low-fat)
3½ tblsp all-purpose flour
3½ tsp Dijon mustard
3½ tsp mild paprika
1 tsp salt
1 Stir the diced turkey, mushrooms, and ziti in the slow cooker.
2 Whisk the broth, sherry, sour cream, flour, mustard, paprika, and salt in a large bowl until the flour dissolves; pour over the ingredients in the slow cooker and stir well to coat.
3 Cover and cook on low, stirring twice, for 4 hours, or until the pasta is tender and the sauce has thickened.
TESTERS’ NOTES
• Here’s a slow-cooker version of the creamy casserole. Stirring it twice during cooking will keep the pasta from clumping together.
• The required amount of diced turkey may not represent all the meat from a breast. Our advice? Buy an equivalent amount of turkey breast cutlets and dice what you need, or dice a larger boneless breast and freeze the rest in a zip-closed plastic bag for the next time you want comfort food like this.
• Whole wheat pasta will stand up better to the long cooking; it will also offer a firmer bite, better against the creamy sauce.
• Don’t use fat-free sour cream; it can break and cause the sauce to appear to have curdled.
2- TO 3½-QUART
1 tblsp olive oil
½ pound Italian turkey sausages, sweet or hot
1 cup Italian-style canned diced tomatoes
⅓ cup Italian-style tomato paste
½ tsp fennel seeds
¼ tsp red pepper flakes
¼ tsp salt (optional)
2 medium Cubanelle peppers, stemmed, seeded, and sliced
½ pound turkey breast cutlets, cut into ½-inch strips
2 whole medium scallions, chopped
4- TO 5½-QUART
2 tblsp olive oil
1 pound Italian turkey sausages, sweet or hot
1¾ cups Italian-style canned diced tomatoes
⅔ cup Italian-style tomato paste
1 tsp fennel seeds
½ tsp red pepper flakes
½ tsp salt (optional)
3 large Cubanelle peppers, stemmed, seeded, and sliced
1 pound turkey breast cutlets, cut into ½-inch strips
3 whole medium scallions, chopped
6- TO 8-QUART
3 tblsp olive oil
1¾ pounds Italian turkey sausages, sweet or hot
3 cups Italian-style canned diced tomatoes
1¼ cups Italian-style tomato paste
2 tsp fennel seeds
¾ tsp red pepper flakes
¾ tsp salt (optional)
5 large Cubanelle peppers, stemmed, seeded, and sliced
1¾ pounds turkey breast cutlets, cut into ½-inch strips
5 whole medium scallions, chopped
1 Set a large skillet over medium heat for a few minutes, then pour in the oil. Add the sausages, working in batches as necessary, turning them to brown to get good color on the casings, 4 or 5 minutes, then transfer to a cutting board and continue browning more as necessary. Once done, cool the sausages for 5 minutes, then slice into 2-inch pieces.
2 Stir the tomatoes, tomato paste, fennel seeds, red pepper flakes, and salt (if desired) in the slow cooker until the tomato paste dissolves.
3 Set the sausage pieces in the slow cooker; add the cubanelle peppers, turkey strips, and scallions. Toss well.
4 Cover and cook on high for 3 hours or on low for 5 hours, or until the sausage is cooked through and the sauce has thickened a bit.
TESTERS’ NOTES
• Although you can use turkey sausage links for this dish, full-size turkey sausages are often more flavorful. Look for them in the meat case of your supermarket.
• We tested this recipe with Italian-seasoned turkey sausage, but you could use other flavors as desired so long as you keep in mind that the overall dish should be oriented toward traditional Italian flavorings. Sage and lemon turkey sausage would work; Asian-flavored turkey sausages wouldn’t.
• The salt is optional because those canned seasoned tomatoes are often loaded with sodium.
Serve It Up! Steam or boil white potatoes like Irish creamers, then peel them and mash with equal parts cream cheese, sour cream, milk, and butter. Season the potatoes with salt and ground black pepper, then plop some in every bowl and dish up the stew on top.
2- TO 3½-QUART
2 ounces thin strips of bacon, chopped
2 skin-on turkey drumsticks
½ pound (about 1½ cups) carrots, chopped
¼ pound (about ½ cup) leeks (white and pale green part only), halved lengthwise, washed carefully for interior grit, and thinly sliced
2 tblsp packed light brown sugar
2 tsp stemmed fresh thyme leaves
1 bay leaf
½ tsp ground black pepper
1 cup unsweetened apple cider
4- TO 5½-QUART
4 ounces thin strips of bacon, chopped
4 skin-on turkey drumsticks
1 pound (about 3 cups) carrots, chopped
½ pound (about 1 cup) leeks (white and pale green part only), halved lengthwise, washed carefully for interior grit, and thinly sliced
¼ cup packed light brown sugar
1½ tblsp stemmed fresh thyme leaves
2 bay leaves
1 tsp ground black pepper
2 cups unsweetened apple cider
6- TO 8-QUART
8 ounces thin strips of bacon, chopped
8 skin-on turkey drumsticks
2 pounds (about 6 cups) carrots, chopped
1 pound (about 2 cups) leeks (white and pale green part only), halved lengthwise, washed carefully for interior grit, and thinly sliced
½ cup packed light brown sugar
3 tblsp stemmed fresh thyme leaves
3 bay leaves
2 tsp ground black pepper
4 cups (1 quart) unsweetened apple cider
1 Fry the bacon pieces in a large skillet set over medium heat until crisp, stirring often, between 4 and 8 minutes. Use a slotted spoon to move those bits into the slow cooker.
2 Set a few drumsticks into the hot bacon fat in the skillet; cook over medium heat, turning occasionally, until well browned, about 8 minutes. Move the drumsticks to the slow cooker; continue browning more as needed.
3 Mix the carrots, leeks, brown sugar, and thyme in a big bowl until the brown sugar coats everything; pour into the slow cooker. Tuck the bay leaves among the vegetables. Sprinkle with pepper; pour in the cider.
4 Cover and cook on high for 5 hours or on low for 8 hours, or until the meat is wonderfully tender. Use tongs to transfer the turkey drumsticks to a large platter. Discard the bay leaves; use a slotted spoon to transfer the carrots and leeks to a serving bowl. Skim the sauce for fat on its surface, then serve the sauce on the side with the drumsticks and vegetables.
TESTERS’ NOTES
• It’s all about the browning. If you don’t take your time to brown the drumsticks properly, the skin will turn unappealingly spongy.
• For a somewhat less sweet, more sweet-and-sour dish, add up to 2 tablespoons apple cider vinegar with the cider.
Serve It Up! Make an easy side salad by tossing small broccoli florets, seedless green grape halves, chopped celery, and salted sunflower seeds with some mayonnaise, some plain yogurt, a little white wine vinegar, a pinch of sugar, and a little salt.
2- TO 3½-QUART
1 tblsp unsalted butter
2 skin-on turkey drumsticks
½ cup frozen pearl onions, thawed, or fresh, peeled
½ cup light but dry white wine, such as Pouilly Fumé
2 tblsp Crème de Cassis or other black currant liqueur
¼ tsp salt
½ tsp ground black pepper
4- TO 5½-QUART
2 tblsp unsalted butter
4 skin-on turkey drumsticks
1 cup frozen pearl onions, thawed, or fresh, peeled
1 cup light but dry white wine, such as Pouilly Fumé
3 tblsp Crème de Cassis or other black currant liqueur
¼ tsp salt
1 tsp ground black pepper
6- TO 8-QUART
3 tblsp unsalted butter
8 skin-on turkey drumsticks
1⅔ cups frozen pearl onions, thawed, or fresh, peeled
2½ cups light but dry white wine, such as Pouilly Fumé
7 tblsp Crème de Cassis or other black currant liqueur
½ tsp salt
2 tsp ground black pepper
1 Melt the butter in a large skillet set over medium heat. Add a few of the turkey drumsticks and brown on all sides, turning occasionally, about 8 minutes. (If working with several batches, divide the butter among them and melt more each time.) Transfer the drumsticks to the slow cooker.
2 Dump the pearl onions into the skillet; brown, stirring occasionally, between 4 to 8 minutes, depending on the size of the batch. Scrape these into the slow cooker. Pour the wine and cassis over the legs and onions; sprinkle with salt and pepper.
3 Cover and cook on high for 5 hours or on low for 8 hours, or until the meat is falling-apart tender, particularly at the thick end of each leg. Transfer the drumsticks to a serving platter; tent with foil to keep warm.
4 Skim the fat from the juices in the slow cooker (by way of a flatware spoon or a fat separator). Pour the juices into a large saucepan. Bring to a boil over high heat, stirring occasionally. Boil furiously until reduced to about two-thirds the original volume, until a glaze-like sauce, between 3 and 8 minutes. Serve on the side with the drumsticks.
TESTERS’ NOTES
• A kir (keer) is a classic cocktail made from white wine and cassis, a syrupy black currant liqueur. Here, that combo becomes a braising medium for chewy, meaty turkey drumsticks, a sweet pop of flavor balanced by butter and salt.
• Brown the drumsticks well. That caramelization will provide essential bitter and even sour notes to balance the sweet liqueur.
INGREDIENTS EXPLAINED Crème de cassis (crem duh cah-SEES) is a black currant liqueur. The name indicates a product of France, though any domestic black currant liqueur will work as well. Do not use black currant eau de vie, which is too strong for this dish.
2- TO 3½-QUART
1¼ pounds skinless turkey thighs
3 ounces (about ¾ cup) cremini or brown button mushrooms, thinly sliced
½ cup diced red-skinned potatoes (in about ¼-inch pieces)
½ cup thinly sliced carrot
⅓ cup chopped yellow onion
¼ cup thinly sliced celery
¼ cup dried cranberries
1½ tblsp all-purpose flour
½ tblsp poultry seasoning
¼ tsp salt
¼ tsp ground black pepper
¾ cup low-sodium chicken broth
4 4-inch squares of frozen puff pastry, thawed
4- TO 5½-QUART
2 pounds skinless turkey thighs
5 ounces (about 1½ cups) cremini or brown button mushrooms, thinly sliced
1 cup diced red-skinned potatoes (in about ¼-inch pieces)
⅔ cup thinly sliced carrot
½ cup chopped yellow onion
⅓ cup (about 1 medium rib) thinly sliced celery
⅓ cup dried cranberries
2½ tblsp all-purpose flour
2 tsp poultry seasoning
½ tsp salt
½ tsp ground black pepper
1¼ cups low-sodium chicken broth
8 4-inch squares of frozen puff pastry, thawed
6- TO 8-QUART
3½ pounds skinless turkey thighs
7 ounces (about 2 cups) cremini or brown button mushrooms, thinly sliced
1½ cups (about ½ pound) diced red-skinned potatoes (in about ¼-inch pieces)
1¼ cup (about ½ pound) thinly sliced carrot
¾ cup (about 1 small) chopped yellow onion
¾ cup thinly sliced celery
½ cup dried cranberries
¼ cup all-purpose flour
1 tblsp poultry seasoning
1 tsp salt
1 tsp ground black pepper
2 cups low-sodium chicken broth
12 4-inch squares of frozen puff pastry, thawed
1 Cut the meat off the bones of the turkey thighs. Discard any cartilage, joints, and the bones themselves. Chop the meat into ½-inch pieces.
2 Stir the turkey meat with the mushrooms, potatoes, carrot, onion, celery, cranberries, flour, poultry seasoning, salt, and pepper in the slow cooker. Pour the broth over this mixture.
3 Cover and cook on low for 7 hours, or until the stew is thickened and rich, the vegetables are tender, and the meat is still juicy. Switch the cooker to warm.
4 As the appliance keeps the stew warm, preheat the oven to 400°F. Lay the puff pastry squares on a large baking sheet; bake until browned and (indeed) puffed, about 12 minutes.
5 Ladle the stew into serving bowls; top each with one of the puff pastry squares.
TESTERS’ NOTES
• There’s a bit of work to do here, what with chopping all those vegetables and deboning the turkey thighs. Still, you’ll end up with a rib-sticker that just might be the perfect dinner solution for weekend guests.
• While this dish is definitely better with dark-meat turkey, you can substitute diced boneless turkey breast cutlets for an easier (if chewier) dinner.
• Yes, we cheated and baked the puff pastry in the oven. But it’ll never brown in the slow cooker; it would turn gummy and inedible. Such cheating seems a small price for pot pie.
INGREDIENTS EXPLAINED The quality of frozen puff pastry varies dramatically. Some are honest-to-goodness butter-and-flour affairs; others are just an excuse for lots of tasteless hydrogenated fats. Read the labels to find the best product you can comfortably afford.
2- TO 3½-QUART
1 tblsp packed stemmed fresh sage leaves
2 tsp minced garlic
½ tblsp finely grated lemon zest
½ tsp salt
½ tsp ground black pepper
1½ tblsp olive oil
1½ pounds skinless turkey thighs
2 medium yellow potatoes (such as Yukon Gold), cut into 1-inch wedges
2 tsp white wine vinegar
4- TO 5½-QUART
2 tblsp packed stemmed fresh sage leaves
4 tsp minced garlic
1 tblsp finely grated lemon zest
1 tsp salt
1 tsp ground black pepper
3 tblsp olive oil
4½ pounds skinless turkey thighs
4 medium yellow potatoes (such as Yukon Gold), cut into 1-inch wedges
1 tblsp white wine vinegar
6- TO 8-QUART
3 tblsp packed stemmed fresh sage leaves
2 tblsp minced garlic
1½ tblsp finely grated lemon zest
½ tblsp salt
½ tblsp ground black pepper
¼ cup olive oil
6 pounds skinless turkey thighs
6 medium yellow potatoes (such as Yukon Gold), cut into 1-inch wedges
1½ tblsp white wine vinegar
1 Mince the sage, garlic, lemon zest, salt, and pepper on a clean cutting board. Add half the olive oil; rock the knife through the ingredients, gathering them again into a pile until they become a coarse paste.
2 Make small, thin slits all over the meat of the turkey thighs. Scoop up the herb paste and rub it both onto the meat and into the slits. Set the thighs into the slow cooker.
3 Pile the potato wedges in the slow cooker; toss with the remaining olive oil as well as the vinegar. Scatter around the thighs.
4 Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is fork-tender, particularly at the knuckle-like joints. Scoop the thighs into bowls and serve with the potatoes on the side.
TESTERS’ NOTES
• Skin turkey thighs by grabbing the loose flap of skin at one end with paper towels and pulling it off the meat. Also remove any obvious globs of fat.
• There’s not much of a sauce here; it’s mostly rendered fat and olive oil with some of the turkey juices underneath. You can drizzle it over the meat or you can discard it.
• You can use a mini food processor to create the paste for the meat, but chopping the ingredients with a knife gives them a juicy, paste-like consistency that you cannot achieve with the convenience appliance.
Serve It Up! Make a Brussels Sprouts Hash: Shred Brussels sprouts by removing the stem ends and slicing them into thin strips. Cook these in a little unsalted butter with chopped pecans or walnuts, minced green onion, and a little minced mint. Season with salt and pepper—and add some crumbled, crunchy bacon, if you like.
2- TO 3½-QUART
1½ tblsp unsalted butter
2 pounds skinless turkey thighs
¼ cup orange marmalade
1 cup jarred peeled roasted chestnuts
½ cup low-sodium chicken broth
2 tsp stemmed fresh thyme leaves
½ tsp ground black pepper
½ tsp salt
4- TO 5½-QUART
2½ tblsp unsalted butter
4½ pounds skinless turkey thighs
½ cup orange marmalade
2 cups jarred peeled roasted chestnuts
1 cup low-sodium chicken broth
4 tsp stemmed fresh thyme leaves
1 tsp ground black pepper
1 tsp salt
6- TO 8-QUART
3 tblsp unsalted butter
6 pounds skinless turkey thighs
¾ cup orange marmalade
3 cups jarred peeled roasted chestnuts
1½ cups low-sodium chicken broth
2 tblsp stemmed fresh thyme leaves
1½ tsp ground black pepper
1¼ tsp salt
1 Melt the butter in a large skillet over medium heat. Add a batch of the thighs and brown on both sides, 4 to 7 minutes, turning once, before transferring them to the slow cooker. Brown more as needed. (If you’re working with the largest batch, consider dividing the butter in half or even thirds so there’s plenty of fat for each batch.) When you’re done, scrape any of the remaining butter from the skillet into the cooker as well.
2 Smear the thighs with the marmalade, then sprinkle the chestnuts around them. Whisk the broth, thyme, pepper, and salt in a big bowl and pour around the thighs (not on them, to avoid knocking off the marmalade).
3 Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is fork-tender and glazed with marmalade.
TESTERS’ NOTES
• Fairly simple, this braise offers a lot of flavor for a relatively small amount of work. Use the highest-quality orange marmalade you can comfortably afford; you’ll want the sour pop of the good stuff.
• With skin-on turkey thighs, the sauce gets too oily, no matter how much the thighs are browned. Skinless offers a more straightforward taste, a better match to the few ingredients.
Serve It Up! Here’s a quick and innovative side dish for this fairly sweet main course. Steam peeled and sliced carrots and parsnips until tender, then mash them with reduced-sodium vegetable broth, a little nut oil, a sprinkle of salt, and a pinch of cayenne.
ALL-AMERICAN KNOW-HOW Stem thyme leaves by holding the sprig in one hand by its thick end and running the fingers of your other hand along the stem but “against the grain”—that is, from the thinnest part to the thickest, knocking off the leaves to the cutting board below.
2- TO 3½-QUART
2 tsp unsalted butter
2 tsp olive oil
2 pounds skinless turkey thighs
½ cup chopped yellow onion
2 tblsp chopped fresh parsley leaves
1 tsp minced garlic
1 cup low-sodium chicken broth
½ cup dry white wine, such as Chardonnay
1½ tblsp all-purpose flour
1 tblsp Dijon mustard
4- TO 5½-QUART
2 tblsp unsalted butter
1 tblsp olive oil
4½ pounds skinless turkey thighs
⅔ cup (about 1 small) chopped yellow onion
5 tblsp chopped fresh parsley leaves
2½ tsp minced garlic
2 cups low-sodium chicken broth
1 cup dry white wine, such as Chardonnay
3 tblsp all-purpose flour
2 tblsp Dijon mustard
6- TO 8-QUART
3 tblsp unsalted butter
2 tblsp olive oil
6 pounds skinless turkey thighs
1¼ cups chopped yellow onion
½ cup chopped fresh parsley leaves
1½ tblsp minced garlic
3 cups low-sodium chicken broth
1½ cups dry white wine, such as Chardonnay
5 tblsp all-purpose flour
3 tblsp Dijon mustard
1 Melt the butter with the oil in a large skillet set over medium heat. Slip a batch of thighs into the skillet and brown on both sides, 4 to 6 minutes, turning once, before moving them to the slow cooker. Continue browning more as necessary.
2 Dump the onion into the skillet, still set over medium heat. Cook, stirring often, until softened and translucent, about 3 minutes. Scrape the contents of the skillet into the slow cooker. Sprinkle everything with the parsley and garlic.
3 Whisk the broth, wine, flour, and mustard in a large bowl until the flour dissolves. Pour over the other ingredients.
4 Cover and cook on high for 4 hours or on low for 6 hours, or until the sauce has thickened somewhat and the meat is fork-tender.
TESTERS’ NOTES
• The slightly sour flavors of this simple braise are balanced by the parsley. After long cooking, the wine provides most of the sweetness.
• Make sure you whisk the flour with the liquids until every grain dissolves. If your forearm technique isn’t up to snuff, whisk in half the flour, then add the remaining and continue whisking.
Serve It Up! Make a quick rustic applesauce as a side dish: For four servings, stir into a large saucepan 2 cups peeled, cored, and chopped sweet apples (like Gala or Pippin); 2 cups peeled, cored, and chopped tart apples (like Granny Smith or Empire); 3 tablespoons packed dark brown sugar; 1½ teaspoons finely grated lemon zest; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; and ¼ teaspoon salt. Simmer over low heat about 20 minutes, stirring often, until tender but chunky. Stir in 1½ tablespoons crème fraîche or sour cream before serving.
2- TO 3½-QUART
½ tblsp unsalted butter
1 tsp olive oil
1½ pounds skinless turkey thighs
1 medium moderately sweet apples (such as Jonagold or Pippin), peeled, cored, and chopped
1 small yellow onion, chopped
⅓ cup thinly sliced carrot
1 tsp minced garlic
1 tsp stemmed fresh thyme leaves
¼ tsp ground allspice
¼ tsp salt
¼ tsp ground black pepper
½ cup low-sodium chicken broth
2 tblsp brandy
1 bay leaf
4- TO 5½-QUART
1 tblsp unsalted butter
1 tblsp olive oil
4½ pounds skinless turkey thighs
3 medium moderately sweet apples (such as Jonagold or Pippin), peeled, cored, and chopped
1 medium yellow onion, chopped
1 cup (about 1 medium) thinly sliced carrot
1 tblsp minced garlic
1 tblsp stemmed fresh thyme leaves
½ tsp ground allspice
½ tsp salt
½ tsp ground black pepper
1¼ cups low-sodium chicken broth
5 tblsp brandy
2 bay leaves
6- TO 8-QUART
2½ tblsp unsalted butter
4 tsp olive oil
6 pounds skinless turkey thighs
4 medium moderately sweet apples (such as Jonagold or Pippin), peeled, cored, and chopped
1 large yellow onion, chopped
1⅓ cups thinly sliced carrot
1½ tblsp minced garlic
1½ tblsp stemmed fresh thyme leaves
1 tsp ground allspice
1 tsp salt
1 tsp ground black pepper
2 cups low-sodium chicken broth
½ cup brandy
3 bay leaves
1 Melt the butter in the olive oil in a large skillet set over medium heat. Slip several of the turkey thighs into the skillet and brown on both sides, turning once, about 6 minutes. Transfer them to the slow cooker and continue browning more as needed.
2 Stir the apples, onion, carrot, garlic, thyme, allspice, salt, and pepper in a large bowl, then pour into the slow cooker. Whisk the broth and brandy in that same bowl; pour into the slow cooker as well. Tuck the bay leaves among the vegetables.
3 Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is very tender right at the joints of the turkey thighs. Remove the bay leaves. Serve in bowls with the vegetables and juices ladled around the thighs.
TESTERS’ NOTES
• If you don’t want to pull the skin off with a paper towel, there’s a second method to skin the thighs. Beginning at one end of the thigh, snip a bit of the skin free with clean kitchen shears, and then peel off the skin, snipping it loose in places as necessary.
• There’s no need to soften the apples or onion before they go into the cooker, since they’ll leach their juices to make the sauce.
• Don’t want to use brandy? Try unsweetened apple cider and a drop or two of brandy flavoring.
2- TO 3½-QUART
1 tblsp unsalted butter
1½ pounds bone-in skin-on turkey thighs
½ tsp salt
½ tsp ground black pepper
2 tblsp brandy
1 small yellow onions, peeled and quartered
1 cup baby carrots
6 ounces yellow potatoes (such as Yukon Gold), cut into 1-inch cubes
½ tblsp finely grated lemon zest
¼ tsp ground allspice
1 fresh thyme sprigs
1 bay leaf
¼ cup low-sodium chicken broth
4- TO 5½-QUART
2 tblsp unsalted butter
3 pounds bone-in skin-on turkey thighs
1 tsp salt
1 tsp ground black pepper
3 tblsp brandy
2 small yellow onions, peeled and quartered
2¼ cups baby carrots
10 ounces yellow potatoes (such as Yukon Gold), cut into 1-inch cubes
2½ tsp finely grated lemon zest
½ tsp ground allspice
2 fresh thyme sprigs
2 bay leaves
7 tblsp low-sodium chicken broth
6- TO 8-QUART
3 tblsp unsalted butter
4½ pounds bone-in skin-on turkey thighs
½ tblsp salt
½ tblsp ground black pepper
¼ cup brandy
3 small yellow onions, peeled and quartered
3 cups baby carrots
1 pound yellow potatoes (such as Yukon Gold), cut into 1-inch cubes
1½ tblsp finely grated lemon zest
1 tsp ground allspice
3 fresh thyme sprigs
3 bay leaves
¾ cup low-sodium chicken broth
1 Melt the butter in a large skillet over medium heat. Season the turkey thighs with salt and pepper and slip several pieces, skin side down, into the skillet. Cook until nicely browned but without turning, 3 to 4 minutes. Transfer them to the slow cooker and continue browning until finished. (Consider dividing the amount of butter in half or even thirds for large batches of turkey thighs.)
2 Once all the thighs are in the cooker, pour the brandy into the skillet and quickly scrape up any browned bits on the hot surface. (Take care: the brandy may well ignite. Have a skillet lid close at hand; cover the skillet and set off the heat for a couple of minutes if the stuff goes up in flames.) Scrape the contents of the skillet into the slow cooker.
3 Sprinkle the onions, carrots, potatoes, lemon zest, and allspice over and around the thighs. Tuck the thyme sprigs and bay leaves into the vegetables. Pour the broth into the slow cooker.
4 Cover and cook on low for 6 hours, or until the meat is fork-tender. Discard the thyme sprigs and bay leaves before ladling the braise into bowls.
TESTERS’ NOTES
• Move over, beef! Turkey thighs can make a fine pot roast, provided you brighten the flavors a bit with lemon zest and shift the herbs to a lighter palette.
• Substitute peeled and cubed turnips or rutabaga for the potatoes.
SHORTCUTS If you wish, omit the brandy (and thus all of step 2). The flavors won’t be as intense (you’ll miss all the browned bits in the skillet), but you’ll have less of a chance of setting your kitchen on fire.
2- TO 3½-QUART
4 skin-on turkey wings, each sliced at the joints into sections
2 tsp liquid smoke
2 tsp Worcestershire sauce
2 tblsp packed dark brown sugar
1½ tblsp mild paprika
1 tsp dried thyme
1 tsp salt
½ tsp onion powder
½ tsp ground black pepper
⅛ tsp garlic powder
4- TO 5½-QUART
7 skin-on turkey wings, each sliced at the joints into sections
3½ tsp liquid smoke
3½ tsp Worcestershire sauce
3 tblsp packed dark brown sugar
2 tblsp mild paprika
½ tblsp dried thyme
½ tblsp salt
¾ tsp onion powder
¾ tsp ground black pepper
¼ tsp garlic powder
6- TO 8-QUART
10 skin-on turkey wings, each sliced at the joints into sections
5 tsp liquid smoke
5 tsp Worcestershire sauce
4½ tblsp packed dark brown sugar
3½ tblsp mild paprika
2 tsp dried thyme
2 tsp salt
1 tsp onion powder
1 tsp ground black pepper
½ tsp garlic powder
1 Spread the turkey wing pieces on a large baking sheet in one layer. Stir the liquid smoke and Worcestershire sauce in a small bowl, then rub the mixture onto the wings.
2 Mix the brown sugar, paprika, thyme, salt, onion powder, pepper, and garlic powder in a small bowl; sprinkle this mixture evenly over both sides of the wing pieces. Pile them into the slow cooker.
3 Cover and cook on low for 6 hours, or until the meat is falling-off-the-bone tender.
TESTERS’ NOTES
• This dry roast achieves a moist barbecue. That’s what the slow cooker does best when there isn’t a stew or braise involved.
• Slice the wings exactly as you would chicken wings. See this page for a fuller explanation.
• Some of those turkey wings will sit down in the accumulating liquid as they cook. Consider rearranging their position after the first three hours so some don’t sit in the juices the whole time.
• If you want a crisp skin on those wings, transfer them to a large rimmed baking sheet when done and broil for 3 to 4 minutes per side 4 to 6 inches from a heated element.
Serve It Up! Toss brown rice with a little lime juice and toasted sesame oil for an easy side dish.
2- TO 3½-QUART
2 cups low-sodium chicken broth
1¼ cups drained and rinsed canned black beans
⅔ cup uncooked long-grain white rice
2½ tblsp chopped yellow onion
2½ tblsp chopped celery
2½ tblsp chopped, seeded, and cored green bell pepper
2½ tsp finely grated orange zest
1 tsp dried sage
¾ tsp dried thyme
½ tsp celery seeds
⅛ tsp ground allspice
½ tsp hot pepper sauce, such as Tabasco
1 pound smoked turkey wings, each sliced at the joints into sections
4- TO 5½-QUART
3 cups low-sodium chicken broth
1¾ cups drained and rinsed canned black beans
1⅓ cups uncooked long-grain white rice
¼ cup chopped yellow onion
¼ cup chopped celery
¼ cup chopped, seeded, and cored green bell pepper
1 tblsp finely grated orange zest
1½ tsp dried sage
1 tsp dried thyme
¾ tsp celery seeds
¼ tsp ground allspice
1 tsp hot pepper sauce, such as Tabasco
1½ pounds smoked turkey wings, each sliced at the joints into sections
6- TO 8-QUART
5 cups low-sodium chicken broth
3 cups drained and rinsed canned black beans
2¼ cups uncooked long-grain white rice
⅓ cup chopped yellow onion
⅓ cup chopped celery
⅓ cup chopped, seeded, and cored green bell pepper
5 tsp finely grated orange zest
2 tsp dried sage
1½ tsp dried thyme
1 tsp celery seeds
½ tsp ground allspice
½ tblsp hot pepper sauce, such as Tabasco
2½ pounds smoked turkey wings, each sliced at the joints into sections
1 Mix the broth, beans, rice, onion, celery, bell pepper, orange zest, sage, thyme, celery seeds, allspice, and hot sauce in the slow cooker. Nestle the wings in the mixture.
2 Cover and cook on low for 5 hours, or until the rice is tender and the meat can fall off the bones.
TESTERS’ NOTES
• You’ll need smoked turkey wings for this one-pot meal—and you’ll need them to fit your slow cooker’s size and shape. Slice them at the joint, pulling them open before dividing them with a heavy, sharp knife.
• If the smoked turkey wings still have the long flappers attached, don’t throw these out. Add them for flavor to the mix!
• If you can’t find smoked turkey wings, slice turkey wings into sections, brown them in a bit of butter over medium heat, and coat them lightly with smoked paprika before adding them to the cooker. The flavor will be far less intense, but we wouldn’t want you to miss out on this meal!
SHORTCUTS Skip the dried sage, dried thyme, celery seeds, ground allspice, and bottled hot sauce, and instead use a bottled Cajun seasoning blend: 2½ teaspoons for a small slow cooker, 1 tablespoon for a medium one, or 5 teaspoons for a large cooker.
Serve It Up! While that slow cooker is going, make Slow-Roasted Tomatoes in the same amount of time. Cut plum tomatoes in half lengthwise, then season their cut sides with a mixture of equal parts sugar and olive oil, plus salt, dried basil, and ground black pepper. Roast on an oiled rimmed baking sheet in a preheated 225°F oven for about 5 hours, until tender and a bit shriveled.
2- TO 3½-QUART
1 tblsp olive oil
4 skin-on turkey wings, each sliced at the joints into sections
¼ cup sour cherry preserves
¼ cup cored, seeded, and minced red bell pepper
2 tsp minced garlic
½ tsp red pepper flakes
¼ tsp salt
2 tsp fresh lime juice
4- TO 5½-QUART
2 tblsp olive oil
7 skin-on turkey wings, each sliced at the joints into sections
½ cup sour cherry preserves
⅓ cup cored, seeded, and minced red bell pepper
3½ tsp minced garlic
1 tsp red pepper flakes
½ tsp salt
3½ tsp fresh lime juice
6- TO 8-QUART
2½ tblsp olive oil
10 skin-on turkey wings, each sliced at the joints into sections
⅔ cup sour cherry preserves
½ cup cored, seeded, and minced red bell pepper
5 tsp minced garlic
½ tblsp red pepper flakes
¾ tsp salt
5 tsp fresh lime juice
1 Warm a large skillet over medium heat, then pour in the oil. Slip in several of the wing pieces and cook, turning once, until well browned, about 5 minutes. Transfer to the slow cooker and continue browning the rest of the lot.
2 Use a fork to mash the cherry preserves, bell pepper, garlic, red pepper flakes, and salt in a small bowl until it’s a thick, sticky paste. Smear—nay, massage—the mixture on the turkey wings.
3 Cover and cook on low for 6 hours, until the meat is fork-tender, particularly in the thick bits of the drumlets.
4 Use tongs or a slotted spoon to transfer the wings to a serving platter. Skim the sauce in the cooker of its surface fat, then pour the sauce into a medium saucepan. Bring to a simmer over medium-high heat, stirring often. Stir in the lime juice and boil for 1 or 2 minutes, until just slightly thickened. Drizzle the sauce over the wings before serving.
TESTERS’ NOTES
• These sweet-and-spicy turkey wings would be a welcome addition to the half-time show during the game.
• Cherry preserves will have bits of cherries in them—which will then end up in the sauce. If you want a smoother drizzle, use cherry jam.
Serve It Up! Have crunchy kale chips on the side. Stem kale leaves and cut them into 2-inch pieces. Lay them on a large baking sheet, drizzle with olive oil, add salt, and toss well. Spread them out again in a single layer, then bake in a 275°F oven for 20 minutes, turning once, or until crunchy. Cool on a wire rack a few moments before removing from the tray and serving.
2- TO 3½-QUART
2 tblsp olive oil
1½ pounds ground turkey meat
3½ cups canned fire-roasted diced tomatoes
¼ cup tequila
¼ cup no-salt-added tomato paste
3 tblsp chili powder
1 tblsp minced garlic
2 tsp minced fresh oregano leaves
2 tsp honey
2 tsp finely grated lime zest
4- TO 5½-QUART
3 tblsp olive oil
2½ pounds ground turkey meat
7 cups canned fire-roasted diced tomatoes
½ cup tequila
½ cup no-salt-added tomato paste
⅓ cup chili powder
2 tblsp minced garlic
4 tsp minced fresh oregano leaves
4 tsp honey
4 tsp finely grated lime zest
6- TO 8-QUART
¼ cup olive oil
4½ pounds ground turkey meat
10½ cups canned fire-roasted diced tomatoes
¾ cup tequila
¾ cup no-salt-added tomato paste
½ cup chili powder
3 tblsp minced garlic
2 tblsp minced fresh oregano leaves
2 tblsp honey
2 tblsp finely grated lime zest
1 Warm a large skillet over medium heat for a few minutes, then swirl in the oil. Crumble in the turkey and cook, stirring often, until there are no pink, raw-looking bits left, between 4 and 7 minutes. Scrape the contents of the skillet into the slow cooker.
2 Stir in the tomatoes, tequila, tomato paste, chili powder, garlic, oregano, honey, and lime zest until the tomato paste dissolves in the mix.
3 Cover and cook on high for 4 hours or low for 6 hours, stirring once or twice during the cooking, until the chili thickens a bit and the flavors meld.
• You don’t want to use an aged, oaky añejo tequila, best for sipping; instead, try a high-quality, floral reposado. Just remember: no amount of high-quality ingredients can ever cover the taste of cheap alcohol.
• There’s quite a bit of chili powder here—it serves not only as the flavoring agent but also the thickener.
• Stirring the chili once or twice will keep the ground turkey from clumping.
INGREDIENTS EXPLAINED According to USDA guidelines, the label on ground turkey tells the whole tale. “Ground turkey” means the package includes ground meat, skin, fat, and even cartilage; “ground turkey meat” means there’s only meat in the mix. white-meat ground turkey must be so labeled, with the above strictures still in force (thus, the ridiculously complex “white meat ground turkey meat” on some packages). For the slow cooker, we prefer a mix of white and dark meat without skin and fat—thus, look for ground turkey meat at the store.
2- TO 3½-QUART
1 pound ground turkey meat
¼ cup plain dry breadcrumbs
¼ cup ricotta (regular or low-fat)
1 large egg yolk, beaten in a small bowl
2 tsp finely minced lemon zest
½ tsp dried oregano
½ tsp dried marjoram
¼ tsp grated nutmeg
¼ tsp salt
1 tsp red pepper flakes
4- TO 5½-QUART
1½ pounds ground turkey meat
½ cup plain dry breadcrumbs
6 tblsp ricotta (regular or low-fat)
1 large egg yolk, beaten in a small bowl
1 tblsp finely minced lemon zest
¾ tsp dried oregano
¾ tsp dried marjoram
¼ tsp grated nutmeg
¼ tsp salt
½ tblsp red pepper flakes
6- TO 8-QUART
2 pounds ground turkey meat
¾ cup plain dry breadcrumbs
½ cup ricotta (regular or low-fat)
2 large egg yolk, beaten in a small bowl
1½ tblsp finely minced lemon zest
1 tsp dried oregano
1 tsp dried marjoram
½ tsp grated nutmeg
½ tsp salt
2 tsp red pepper flakes
1 Mix the turkey, breadcrumbs, ricotta, egg yolk, lemon zest, oregano, marjoram, nutmeg, and salt in a large bowl until the spices are uniform throughout and there are no pockets of unblended ricotta.
2 Use your clean, dry hands to make fairly hefty meatballs, using about ¼ cup of the meat mixture for each. Set them in one layer in the slow cooker; sprinkle the red pepper flakes over the meatballs.
3 Cover and cook on low for 4 hours, or until the meatballs are cooked through and until an instant-read meat thermometer inserted into the center of one meatball registers 165°F. Use a slotted spoon to transfer the meatballs to bowls to serve.
TESTERS’ NOTES
• These are rich, dense meatballs, thanks to the bread and cheese. You’ll want a green salad with a spiky vinaigrette afterward!
• Use full-fat or low-fat ricotta for this dish. Fat-free may become too watery during the long cooking—and thus cause the meatballs to fall apart.
Serve It Up! Although fine on their own, you can put the meatballs on a bed of cooked and drained spaghetti, tossed with olive oil and white wine vinegar. Pour the cooking juices in the slow cooker into a fat separator, then drizzle these over the servings.
2- TO 3½-QUART
6 tblsp plain couscous
¾ pound ground turkey meat
⅓ cup minced yellow onion
¼ cup finely chopped dried cranberries
2 tblsp minced celery
1 tblsp stemmed fresh thyme leaves
1 tsp minced fresh sage leaves
½ tsp salt
½ tsp ground black pepper
1 tblsp smooth jellied cranberry sauce
1 tsp red wine vinegar
4- TO 5½-QUART
¾ cup plain couscous
1½ pounds ground turkey meat
⅔ cup minced yellow onion
½ cup finely chopped dried cranberries
¼ cup minced celery
2 tblsp stemmed fresh thyme leaves
2 tsp minced fresh sage leaves
1 tsp salt
1 tsp ground black pepper
2 tblsp smooth jellied cranberry sauce
2 tsp red wine vinegar
6- TO 8-QUART
1½ cups plain couscous
3 pounds ground turkey meat
1¼ cups minced yellow onion
1 cup finely chopped dried cranberries
½ cup minced celery
3½ tblsp stemmed fresh thyme leaves
3½ tsp minced fresh sage leaves
½ tblsp salt
½ tblsp ground black pepper
¼ cup smooth jellied cranberry sauce
4 tsp red wine vinegar
1 Set a tea kettle full of water to boil. Pour the couscous into a large bowl and cover it with boiling water. Cover with a plate or plastic wrap and set aside for 10 minutes, or until the water has been absorbed. Break up the couscous grains with a fork and cool, uncovered, for 30 minutes.
2 Add the turkey, onion, cranberries, celery, thyme, sage, salt, and pepper to the bowl; stir well until the spices and vegetables are evenly distributed throughout.
3 Dribble a little olive oil into the slow cooker and wipe it around with a paper towel, coating the bottom and the bend at the sides. Form the meat mixture into a smooth, fairly compact mound in the cooker, leaving a ½-inch border between it and the slow cooker’s perimeter.
4 Use a fork to mash the cranberry sauce and vinegar into a paste in a small bowl; smear over the top of the meatloaf.
5 Cover and cook on low for 4½ hours in a small slow cooker, 5 hours in a medium cooker, or 6 hours in a large one, or until an instant-read meat thermometer inserted into the center of the meatloaf registers 165°F. Uncover, turn the slow cooker off, and cool for 10 minutes. Use a nonstick-safe knife or large spatula to cut the meatloaf into ½-inch-thick slices right in the cooker.
TESTERS’ NOTES
• The onion, celery, and cranberries need to be minced into fine bits so they almost melt into the meatloaf.
• Turkey meatloaf, even in a slow cooker, can turn frustratingly dry. Couscous to the rescue! It adds and even binds in necessary moisture, keeping the overall texture more satisfying.
ALL-AMERICAN KNOW-HOW There’s no doubt: you’ll cry when chopping onions. Natural defenses of the plant are released as a gas and combine with your tears to make a mess in your eyes. Everyone has a solution: chopping the onion underwater (which waterlogs the vegetable), wearing protective eyeglasses (which can fog up), or holding your breath (which doesn’t help). The only way to avoid the tears? Ask someone to do the job for you.
2- TO 3½-QUART
1½ cups canned fire-roasted diced tomatoes
½ cup dark beer, such as Negro Model
¼ cup no-salt-added tomato paste
2 tblsp chili powder
1½ cups drained and rinsed canned pinto beans
1 pound ground turkey meat
½ pound spicy Italian pork sausage, casings removed
4- TO 5½-QUART
3 cups canned fire-roasted diced tomatoes
1 cup dark beer, such as Negro Model
½ cup no-salt-added tomato paste
¼ cup chili powder
3 cups drained and rinsed canned pinto beans
2 pounds ground turkey meat
1 pound spicy Italian pork sausage, casings removed
6- TO 8-QUART
4½ cups canned fire-roasted diced tomatoes
1½ cups dark beer, such as Negro Model
¾ cups no-salt-added tomato paste
6 tblsp chili powder
4½ cups drained and rinsed canned pinto beans
3 pounds ground turkey meat
1½ pounds spicy Italian pork sausage, casings removed
1 Whisk the tomatoes, beer, tomato paste, and chili powder in the slow cooker until the tomato paste dissolves. Stir in the beans.
2 Mix the turkey and sausage meat in a large bowl; form into golf ball-size meatballs, tucking them into the sauce in the cooker as you make them.
3 Cover and cook on low for 5 hours, or until the meatballs are cooked through, until an instant-read meat thermometer inserted into the center of more than one registers 165°F each time. Ladle the meatballs, beans, and sauce into bowls.
TESTERS’ NOTES
• Because turkey is a low-fat meat, these meatballs can’t stay warm for a long time in the cooker without drying out. Be prepared to eat them soon after they’re ready.
• If you can’t find canned fire-roasted tomatoes at your market, use regular canned diced tomatoes and add ¼ teaspoon mild smoked paprika to a small slow cooker, ½ teaspoon to a medium slow cooker, and ¾ teaspoon to a large one.
• Add up to 1 tablespoon minced fresh oregano leaves with the chili powder for a brighter pop of flavor.
• Although we prefer the spice blend in Italian sausage here, you could substitute Cajun or even Southwestern pork sausage at will. Just remove any casings and crumble the meat into small bits to mix with the ground turkey.
Serve It Up! Serve this stew over cornbread squares—or even split-open and toasted corn muffins.
2- TO 3½-QUART
1 pound ground turkey meat
½ cup shredded carrots
¼ cup plain dry breadcrumbs
1 white large eggs/white, well beaten in a small bowl
½ tsp dried thyme
½ tsp dried sage
½ tsp salt
½ tsp ground black pepper
¼ tsp ground allspice
2 tblsp packed light brown sugar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
4- TO 5½-QUART
2 pounds ground turkey meat
1 cup shredded carrots
½ cup plain dry breadcrumbs
1 whole egg large eggs/white, well beaten in a small bowl
1 tsp dried thyme
1 tsp dried sage
1 tsp salt
1 tsp ground black pepper
½ tsp ground allspice
¼ cup packed light brown sugar
4 tsp Dijon mustard
2 tsp Worcestershire sauce
6- TO 8-QUART
4 pounds ground turkey meat
2 cups (about 10 ounces) shredded carrots
1 cup plain dry breadcrumbs
2 whole eggs large eggs/white, well beaten in a small bowl
2 tsp dried thyme
2 tsp dried sage
2 tsp salt
2 tsp ground black pepper
1 tsp ground allspice
½ cup packed light brown sugar
2½ tblsp Dijon mustard
4 tsp Worcestershire sauce
1 Mix the turkey, carrots, breadcrumbs, egg, thyme, sage, salt, pepper, and allspice in a large bowl until the carrots and spices are even through the mixture.
2 Pour a little olive oil into the slow cooker’s canister, then use a paper towel to smooth it around, greasing the bottom of the cooker as well as the bend where the walls meet the bottom.
3 With your clean, dry hands, gather the meat mixture into a smooth, fairly compact mound in the slow cooker, leaving a ½-inch clearance between the loaf and the walls.
4 Whisk the brown sugar, mustard, and Worcestershire sauce in a small bowl; smear over the meatloaf.
5 Cover and cook on low for 4½ hours in a small slow cooker, 5 hours in a medium one, or 6 hours in a large model, or until an instant-read meat thermometer inserted into the center of the meatloaf registers 165°F. Uncover the cooker, turn it off, and let the meatloaf stand for 10 minutes. Use a nonstick-safe knife or a large nonstick-safe spatula to cut the meatloaf into ½-inch-thick slices for serving.
TESTERS’ NOTES
• Shredded carrots add moisture to this meatloaf. Shred them through the large holes of a box grater or with the shredding blade of a food processor.
• You can lift this meatloaf out of the cooker before slicing it; but you’ll need exceptionally large spatulas and good shoulder strength to do it, particularly if you’re working in a large slow cooker.
Serve It Up! Try Smoky Brussels Sprouts on the side: For four servings, fry 2 pieces of bacon in a large skillet until very crisp. Remove them, then add ½ cup chicken broth, 1 tablespoon dark brown sugar, and 1 teaspoon salt. Stir until it comes to a boil, then dump in about 1¼ pounds trimmed and halved small Brussels sprouts. Cover and cook until tender, about 4 minutes. Use a slotted spoon to transfer the Brussels sprouts to a serving bowl and crumble the bacon on top.
2- TO 3½-QUART
2¼ cups chopped skinless and boneless cooked turkey
1¾ cups crumbled day-old cornbread
1¾ cups small cubes of day-old baguette
½ cup chopped yellow onion
2 medium celery ribs, chopped
4 tblsp (½ stick) unsalted butter, melted
1¼ tsp dried sage
½ tsp dried thyme
½ tsp salt
¼ tsp ground black pepper
1¾ cups low-sodium chicken broth
2 large eggs
4- TO 5½-QUART
4 cups chopped skinless and boneless cooked turkey
3 cups crumbled day-old cornbread
3 cups small cubes of day-old baguette
¾ cup (about 1 small) chopped yellow onion
3 medium celery ribs, chopped
6 tblsp (¾ stick) unsalted butter, melted
2 tsp dried sage
1 tsp dried thyme
1 tsp salt
½ tsp ground black pepper
3 cups low-sodium chicken broth
3 large eggs
6- TO 8-QUART
5½ cups chopped skinless and boneless cooked turkey
4¼ cups crumbled day-old cornbread
4¼ cups small cubes of day-old baguette
1 cup chopped yellow onion
4 medium celery ribs, chopped
9 tblsp unsalted butter, melted
3½ tsp dried sage
½ tblsp dried thyme
½ tblsp salt
¾ tsp ground black pepper
4¼ cups low-sodium chicken broth
4 whole plus 1 yolk large eggs
1 Mix the turkey, cornbread, baguette, onion, celery, butter, sage, thyme, salt, and pepper in the slow cooker until the vegetables and meat are evenly distributed throughout.
2 Whisk the broth and eggs in a large bowl until smooth; pour over the ingredients in the cooker, pressing down to make sure everything gets soaked.
3 Cover and cook on low for 5 hours, or just until the cornbread mixture is set without being wet or jiggly. Serve by spooning up portions onto the plates.
TESTERS’ NOTES
• Here’s a whole Thanksgiving dinner from the slow cooker! Just add steamed broccoli and roasted sweet potatoes on the side.
• You don’t have to wait until you have leftover turkey to make this meal. Look for house-roasted whole turkey or turkey breast in the deli case of your supermarket.
2- TO 3½-QUART
2 cups no-salt-added canned crushed tomatoes
1¾ cups chopped skinless and boneless cooked turkey
⅓ cup chopped yellow onion
⅓ cup shredded carrots
⅓ cup minced celery
2½ tblsp minced fresh basil leaves
2 tsp minced fresh oregano leaves
½ tblsp minced garlic
½ tsp fennel seeds
¼ tsp red pepper flakes
¼ tsp salt
4- TO 5½-QUART
3½ cups no-salt-added canned crushed tomatoes
3 cups chopped skinless and boneless cooked turkey
½ cup chopped yellow onion
½ cup shredded carrots
½ cup minced celery
¼ cup minced fresh basil leaves
1 tblsp minced fresh oregano leaves
2 tsp minced garlic
1 tsp fennel seeds
½ tsp red pepper flakes
½ tsp salt
6- TO 8-QUART
5¾ cups no-salt-added canned crushed tomatoes
5 cups chopped skinless and boneless cooked turkey
1 cup (about 1 medium) chopped yellow onion
1 cup (about 5 ounces) shredded carrots
1 cup minced celery
⅓ cup minced fresh basil leaves
5 tsp minced fresh oregano leaves
3½ tsp minced garlic
½ tblsp fennel seeds
¾ tsp red pepper flakes
¾ tsp salt
1 Stir the tomatoes, turkey, onion, carrots, celery, basil, oregano, garlic, fennel seeds, red pepper flakes, and salt in the slow cooker.
2 Cover and cook on high for 3 hours or on low for 5 hours, or until the sauce has thickened a bit and is bubbling hot.
TESTERS’ NOTES
• This easy slow cooker ragù is perfect for the night after a holiday meal when you have lots of leftover turkey on hand.
• The sauce is a bit thinner than a traditional ragù: we left out the tomato paste for a cleaner, brighter flavor, more in keeping with an easy dinner after a big meal.
Serve It Up! Serve the sauce over cooked ziti or farfalle rather than spaghetti.
2- TO 3½-QUART
3 cups chopped skinless and boneless cooked turkey
½ cup green peas, thawed frozen, or shelled fresh
¼ cup chopped yellow onion
5 tsp all-purpose flour
1½ tblsp unsalted butter, melted
1¼ tsp poultry seasoning
¼ tsp salt
¼ tsp ground black pepper
1½ cups low-sodium fat-free chicken broth
4 tsp Worcestershire sauce
¼ pound sweet potatoes, peeled and shredded
2 ounces (about ½ cup) Cheddar cheese (regular or low-fat), shredded
4- TO 5½-QUART
4½ cups chopped skinless and boneless cooked turkey
¾ cup green peas, thawed frozen, or shelled fresh
6 tblsp chopped yellow onion
2½ tblsp all-purpose flour
2 tblsp unsalted butter, melted
2 tsp poultry seasoning
½ tsp salt
½ tsp ground black pepper
2½ cups low-sodium fat-free chicken broth
2 tblsp Worcestershire sauce
½ pound sweet potatoes, peeled and shredded
4 ounces (about 1 cup) Cheddar cheese (regular or low-fat), shredded
6- TO 8-QUART
7 cups chopped skinless and boneless cooked turkey
1¼ cups green peas, thawed frozen, or shelled fresh
⅔ cup (about 1 small) chopped yellow onion
¼ cup all-purpose flour
3 tblsp unsalted butter, melted
1 tblsp poultry seasoning
1 tsp salt
1 tsp ground black pepper
3½ cups low-sodium fat-free chicken broth
3 tblsp Worcestershire sauce
¾ pound sweet potatoes, peeled and shredded
6 ounces (about 1½ cups) Cheddar cheese (regular or low-fat), shredded
1 Mix the turkey, peas, onion, flour, butter, poultry seasoning, salt, and pepper in the slow cooker until the flour coats everything in a uniform mix.
2 Stir the broth and Worcestershire sauce in a large bowl; pour over the turkey mixture.
3 Toss the sweet potatoes and Cheddar in the same bowl; sprinkle evenly over the casserole.
4 Cover and cook on low for 6 hours, or until the cheese has melted into a topping and the filling is bubbling hot.
TESTERS’ NOTES
• This is our take on shepherd’s pie, usually made with ground lamb or beef and mashed potatoes. We’ve mixed it up a bit with turkey and sweet potatoes, but kept it a one-pot meal.
• If you’re making this with purchased turkey from the deli counter, ask for the thighs and legs from the in-house roasted turkey. Because the meat is not encased in a sauce or stuffing, it can dry out as it cooks. dark meat will solve the problem, and yield a better dinner.
• A casserole like this one is a fine time to pull out the frozen, chopped onions. Just defrost them first so their chill doesn’t alter the cooking time.
Serve It Up! Have a tangy Mustard Slaw on the side: Mix bagged shredded cabbage with thinly sliced red onion and shredded carrots, then make a dressing with two parts white wine vinegar, one part mayonnaise, one part mustard, and one part sugar, seasoned with salt and ground black pepper. Toss it and sprinkle with mild paprika or a smidgen of cayenne.
6- TO 8-QUART
8 to 9 pounds whole bone-in skin-on turkey, giblets removed and the bird trussed
1 Tart medium green apple (such as Granny Smith), quartered
1 medium yellow onion, quartered
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp mild paprika
1 Stuff the large cavity with the apple and onion. Rub the outside of the bird with the olive oil.
2 Mix the salt, pepper, onion powder, garlic powder, and paprika in a small bowl; massage this mixture over the outside of the bird.
3 Set the bird breast side up in the slow cooker. Cover and cook on high for 5 hours, or until an instant-read meat thermometer inserted into both the breast and the thigh (without touching bone) registers 165°F.
4 Lift the bird out of the slow cooker using a couple of large spatulas—and indeed maybe an extra pair of hands equipped with some kitchen tongs for balance and support. Transfer to a carving board, scoop out the apple and onion (these can be discarded), and let stand for 10 minutes before carving.
TESTERS’ NOTES
• If you roast a whole turkey in a slow cooker, you will free up your oven on a holiday for everything else! However, we’ve got one warning: the bird won’t get a crunchy skin. If that matters, set the cooked turkey in a heavy-duty roasting pan, then broil it six to eight inches from the heated element to crisp the skin, turning the whole bird to get each side browned, about 15 minutes in all.
• You don’t need to peel or even core the apple since it’s in the bird for flavor, not for eating.
• Note that the cooking temperature here is high, not low. You need that higher temperature to get such a huge bird done expeditiously for safety’s sake.
• Don’t be tempted to cook a bird larger than 9 pounds. The larger birds will not get out of the danger zone for bacterial growth quickly enough. However, you can certainly use a smaller one, down to about 7 pounds—although the timing will be shortened by as much as an hour.
• Check the internal temperature after 3 hours to see where you are, then continue cooking to the proper internal temperature for safety and tenderness.
There’s something almost iconic about eating birds, about bringing food down from the heavens. Sure, almost all the birds in our supermarket were raised on farms; very few migrated south, paddled around ponds, or even scratched in the dirt. But that doesn’t mean it’s not woven into the fabric of our souls that dinner can indeed fall from the sky, a bountiful gift. No wonder birds make it to our sacred meals: Sunday lunch, Shabbat dinner, and all sorts of festivity.
Yet despite their status as culinary icons, birds on the table can bring on lots of boredom. We’ve seen them so often; we’ve made so many. If you still want to connect with your roots, you might consider one of these—not only because they’re rarities for most of us but also because they bring back the excitement of the bird, that elemental, slightly oily deliciousness that made us first look to the heavens for dinner.
You’ll notice that there are no duck breast recipes here. First, there’s no way to keep them rare or medium-rare; cooked-through duck breasts are tough. Second, you’d have to remove the skin and fat, thus leaving the more delicate meat too exposed to the heat. And finally, duck breasts are like beef tenderloin: a quick cooker that’s far better on the grill than in the slow cooker.
Maybe we originally brought dinner down from the sky partly because we ourselves are so landlocked, because we envied the birds their ability to fly, to take off into the blue in ways we never could. Once we got them back on land, we turned them into some of the best meals for our tables. Flightless, we soar.
2- TO 3½-QUART
1 tsp mild paprika
1 tsp mild smoked paprika
1 tsp salt
½ tsp dried thyme
½ tsp onion powder
¼ tsp celery seeds
¼ tsp ground allspice
¼ tsp garlic powder
¼ tsp ground black pepper
1 Cornish game hens (about 2 pounds each), skinned, giblets or neck removed
1 small yellow onions, peeled and quartered
4 medium garlic cloves, peeled
6- TO 8-QUART
2 tsp mild paprika
2 tsp mild smoked paprika
2 tsp salt
1 tsp dried thyme
1 tsp onion powder
½ tsp celery seeds
½ tsp ground allspice
½ tsp garlic powder
½ tsp ground black pepper
2 Cornish game hens (about 2 pounds each), skinned, giblets or neck removed
2 small yellow onions, peeled and quartered
8 medium garlic cloves, peeled
1 Mix both paprikas, the salt, thyme, onion powder, celery seeds, allspice, garlic powder, and black pepper in a small bowl.
2 Dab a little olive oil on a paper towel and all over the outside of the game hens. Spread and pat the spice mixture over the birds. Stuff the bits of onions and garlic inside the birds. Set them in the slow cooker, squeezing to fit.
3 Cover and cook on high for 3 hours or on low for 5 hours, or until the meat is tender at the bone, particularly where the thighs join the body.
4 Use tongs to transfer the birds to a cutting board; let stand for 5 minutes. Remove the onions and garlic inside the body cavities. Cut the birds in half lengthwise to serve.
TESTERS’ NOTES
• Here’s the easiest way to prepare game hens so they’re still moist and juicy but have the same flavoring as the best rotisserie chickens.
• Since this is a recipe for whole birds, there’s no instruction for a medium cooker—not because you can’t prepare this recipe in one but because the shape of a medium cooker’s canister will determine whether you can cook one or two birds in it. Discover which yours can fit and prepare the recipe accordingly. In general, round models will fit one game hen, and oblong ones will fit two.
Serve It Up! These game hens make a great nibble before a dinner party or even a TV snack during the game. Cook them as directed, then slice them into smaller pieces, as you would a roast chicken. Lay these on a platter and offer a creamy dip on the side.
INGREDIENTS EXPLAINED Despite its name, a Cornish game hen is not a game bird. According to the USDA, it’s a young chicken, less than five weeks old, weighing between 1½ and 2½ pounds depending on the exact breed, often a cross of a Cornish chicken with more standard breeds. And despite claiming to be a hen, a Cornish game hen can be male or female.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed
16 small fresh sage leaves
1 tsp salt
½ tsp ground black pepper
¼ tsp garlic powder
1 tblsp olive oil
2 tblsp unsalted butter, at room temperature
6- TO 8-QUART
2 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed
32 small fresh sage leaves
2 tsp salt
1 tsp ground black pepper
½ tsp garlic powder
2 tblsp olive oil
4 tblsp (½ stick) unsalted butter, at room temperature
1 Loosen the skin from the birds. Slip the sage leaves between the skin and the meat.
2 Mix the salt, pepper, and garlic powder in a small bowl; rub over the birds.
3 Warm a large skillet over medium heat for a few minutes, then swirl in the oil (or half the oil if you’re working with two birds). Slip one bird into the skillet; brown well on all sides, about 8 minutes, turning occasionally, but letting it sit against the heat a while so that the skin browns, even caramelizes. Set the bird in the slow cooker. If you’ve got a second bird, pour the remaining oil into the skillet; brown that bird as well. Make sure both birds are breast side up in the cooker.
4 Smear the butter over the birds. Cover and cook on high for 3 hours or on low for 5 hours, or until the meat is tender and juicy and the joints are quite loose. Transfer to a cutting board, let stand for 10 minutes, then slice in half lengthwise to serve.
TESTERS’ NOTES
• There’s plenty of flavor in these birds, thanks to the butter and sage. Make sure you brown them well so that the skin doesn’t go boggy in the cooker.
• As in the last recipe, the shape of a medium cooker’s canister will determine whether you can cook one or two birds. Follow this recipe accordingly for the number of birds you can prepare.
Serve It Up! For a whole-grain side dish, mix warm cooked wild rice with chopped pecans and dried cranberries. Season with salt, ground allspice, and butter.
ALL-AMERICAN KNOW-HOW The best tool for moving Cornish game hens out of a slow cooker is a pair of large kitchen tongs. However, the interior of the birds may be full of hot juices. Pick up the bird and tip it forward, draining the juices out of the large cavity and into the slow cooker—then tip it the other way to pour any juices out of the smaller cavity in the back.
2- TO 3½-QUART
2 tblsp finely grated yellow onion
1½ tblsp honey
½ tblsp minced garlic
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground allspice
⅛ tsp cayenne
1 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds sliced in half lengthwise
1 cup drained no-salt-added canned diced tomatoes
4- TO 5½-QUART
3 tblsp finely grated yellow onion
2 tblsp honey
2 tsp minced garlic
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground allspice
⅛ tsp cayenne
1½ Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds sliced in half lengthwise
1½ cups drained no-salt-added canned diced tomatoes
6- TO 8-QUART
¼ cup finely grated yellow onion
3 tblsp honey
1 tblsp minced garlic
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp salt
¼ tsp ground allspice
¼ tsp cayenne
2 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds sliced in half lengthwise
2 cups drained no-salt-added canned diced tomatoes
1 Mix the onion, honey, garlic, turmeric, coriander, cinnamon, salt, allspice, and cayenne in a bowl; rub all over the game hens.
2 Set them in the slow cooker, overlapping as necessary but creating as close to one layer as you can. Pour the tomatoes on and around the game hens without knocking off the spice rub.
3 Cover and cook on low for 6 hours, or until the meat is almost falling-off-the-bone tender. Serve in big bowls with the tomatoes and juices ladled around the birds.
TESTERS’ NOTES
• This recipe is based on a Moroccan set of flavorings, an aromatic mélange that slowly melts into the meat with traces of warm spices and a little kick from the heat.
• Grate the peeled onion through the small holes of a box grater, creating something very much like onion mush; it will then fuse with the spices as the meat cooks and sweetens.
• The cooking time here is slightly longer, so that the birds will become so tender that the meat practically falls off the bone, a little bit of luxury among the spicy aromatics.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds split in half lengthwise
⅓ cup fresh orange juice
⅓ cup dry white wine, such as Chardonnay
2 tblsp honey
2 tsp soy sauce
pinch ground cinnamon
pinch grated nutmeg
4- TO 5½-QUART
2 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds split in half lengthwise
⅔ cup fresh orange juice
⅔ cup dry white wine, such as Chardonnay
¼ cup honey
4 tsp soy sauce
⅛ tsp ground cinnamon
⅛ tsp grated nutmeg
6- TO 8-QUART
3 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds split in half lengthwise
1 cup fresh orange juice
1 cup dry white wine, such as Chardonnay
⅓ cup honey
2 tblsp soy sauce
¼ tsp ground cinnamon
¼ tsp grated nutmeg
1 Pack the birds cut side down into the slow cooker, overlapping as necessary but making as even a single layer as possible.
2 Whisk the orange juice, wine, honey, soy sauce, cinnamon, and nutmeg in a bowl; pour over the hens.
3 Cover the slow cooker and cook on low for 5 hours, or until the joints are loose and the meat is quite tender.
4 Transfer the birds to a cutting board; leave them for 10 minutes. Skim the sauce for surface fat, then pour it into a medium saucepan and bring to a boil over high heat. Stir frequently as it reduces to a glaze. Drizzle the glaze over the game hens when serving.
TESTERS’ NOTES
• This meal will blow through a pile of napkins—the only way to eat these sweet, sticky hens is to use your fingers!
• Swirl at most 1 tablespoon unsalted butter into the sauce for a slightly more savory but certainly more elegant sauce.
Serve It Up! Since the game hens are in a sweet sauce, have Spiky Poppyseed Dressing for the salad: puree 3 tablespoons white wine vinegar, 2 tablespoons sugar, ½ tablespoon minced onion, ¼ teaspoon mild paprika, and ¼ teaspoon Worcestershire sauce in a blender. With the blender running, drizzle ½ cup olive oil into the mixture; process until smooth. Stir in 1 tablespoon poppy seeds.
ALL-AMERICAN KNOW-HOW To slice a game hen in half lengthwise, set it breast side up on your work surface and insert a chef’s knife into the large opening. Locate the spinal column running straight at you along what’s now the bottom of the bird; slice down on either side of that spine, then remove it. Turn the bird over, press it open a bit, and slice down through the breast bone.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, birds split in half
1 tsp salt
1 tsp ground black pepper
1 tblsp unsalted butter
6 tblsp full-bodied rosé wine, such as Grenache rosé
2 tblsp red currant jelly
2 tblsp chopped peeled shallots
½ tblsp stemmed fresh thyme leaves
4- TO 5½-QUART
2 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, birds split in half
½ tblsp salt
½ tblsp ground black pepper
2 tblsp unsalted butter
¾ cup full-bodied rosé wine, such as Grenache rosé
¼ cup red currant jelly
¼ cup chopped peeled shallots
1 tblsp stemmed fresh thyme leaves
6- TO 8-QUART
3 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, birds split in half
1 tblsp salt
1 tblsp ground black pepper
3 tblsp unsalted butter
1¼ cups full-bodied rosé wine, such as Grenache rosé
6 tblsp red currant jelly
6 tblsp chopped peeled shallots
1½ tblsp stemmed fresh thyme leaves
1 Season the game hens with the salt and pepper. Melt 1 tablespoon butter in a large skillet set over medium heat, then add the two halves of one bird. Brown on both sides, turning once, about 8 minutes in all. Slip these halves into the slow cooker, then continue browning game hens, adding another tablespoon of butter for each batch.
2 Set the game hens skin side up in the slow cooker in as close to one layer as you can manage, some overlapping possible so long as the birds are fairly even in their placement.
3 Bring the wine, jelly, shallots, and thyme to a boil in a small or medium saucepan set over medium-high heat, stirring often. Reduce the heat and simmer slowly for 3 minutes, stirring often; then pour this sauce over the birds.
4 Cover and cook on low for 5 hours, or until the meat is tender at the bone and the sauce is starting to glaze the meat. Use tongs to pluck the birds out of the slow cooker and move them to a serving platter or plate. If desired, skim the sauce in the cooker of surface fat and use the sauce as a “gravy” for the meat.
TESTERS’ NOTES
• Somewhat tart red currant jelly makes a classic glaze for birds of all kinds—but perhaps none to such success as when paired with the naturally sweet flavor of Cornish game hens.
• That gravy would be even better if you brought it to a simmer in a saucepan and whisked a tablespoon or two of butter into it. (Or skip the butter and add up to ¼ cup heavy cream.) If you’d like it a little thicker, mix 1 teaspoon potato starch with some water and whisk it into the bubbling sauce until thickened.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, the birds split in half lengthwise
1 tsp salt
1 tsp ground black pepper
3 tblsp lemon marmalade
3 tblsp fresh lemon juice
1 4-inch rosemary sprigs
1 tblsp olive oil
4- TO 5½-QUART
2 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, the birds split in half lengthwise
2 tsp salt
2 tsp ground black pepper
⅓ cup lemon marmalade
⅓ cup fresh lemon juice
2 4-inch rosemary sprigs
1½ tblsp olive oil
6- TO 8-QUART
3 Cornish game hens (about 2 pounds each), skin on, giblets and neck removed, the birds split in half lengthwise
1 tblsp salt
1 tblsp ground black pepper
½ cup lemon marmalade
½ cup fresh lemon juice
3 4-inch rosemary sprigs
2 tblsp olive oil
1 Season the game hens with the salt and pepper. Lay them skin side up on a large rimmed baking sheet. Position the oven rack 4 to 6 inches from the broiler and heat the element. Broil the hens until brown, about 4 minutes. Transfer them to the slow cooker, arranging them skin side up in as even a layer as possible.
2 Whisk the lemon marmalade and lemon juice in a bowl; drizzle over the game hens. Tuck the rosemary sprigs among them. Drizzle all with olive oil.
3 Cover and cook on high for 3 hours or on low for 5 hours, or until the meat is juicy-tender but cooked through. Serve with plenty of napkins!
TESTERS’ NOTES
• This sweet-and-sour preparation makes for a fantastic meal: sticky, sour, sweet, and near perfect. Broiling the hens, rather than browning them in a skillet, gives them a gentler, milder taste, better in keeping with the sauce here.
• Look for lemon marmalade among the preserves and jams or in the international aisle.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds cut in half lengthwise
½ tsp salt
½ tsp ground black pepper
3 medium garlic cloves (hulls on)
2 fresh thyme sprigs
2 tblsp sweet white wine, such as Riesling or Spätlese
½ tblsp white balsamic vinegar
4- TO 5½-QUART
2 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds cut in half lengthwise
1 tsp salt
1 tsp ground black pepper
6 medium garlic cloves (hulls on)
2 fresh thyme sprigs
¼ cup sweet white wine, such as Riesling or Spätlese
1 tblsp white balsamic vinegar
6- TO 8-QUART
3 Cornish game hens (about 2 pounds each), skinned, giblets and neck removed, the birds cut in half lengthwise
½ tblsp salt
½ tblsp ground black pepper
10 medium garlic cloves (hulls on)
4 fresh thyme sprigs
½ cup sweet white wine, such as Riesling or Spätlese
2 tblsp white balsamic vinegar
1 Season the birds with salt and pepper, then lay them bone side down in the slow cooker in as neat an overlapped layer as you can.
2 Tuck the garlic cloves and thyme sprigs among the hens. Pour the wine and vinegar gently on and around them (to moisten them but keep the salt and pepper in place).
3 Cover and cook on high for 3 hours or on low for 5 hours, or until the joints are loose and the meat is fork-tender.
4 Transfer the birds to a serving platter or serving plates. Discard the thyme sprigs, then use a flatware spoon to skim the sauce of any surface fat. Squeeze the soft pulp from the garlic hulls and use a fork to mash it into the juices in the cooker, thickening the sauce a bit. Stir well and spoon over the game hens.
TESTERS’ NOTES
• The very sweet wine will balance the garlic and even the vinegar. Better yet, save back that wine and serve the rest, well-chilled, with dinner.
• You’ll want plenty of crunchy bread on hand to mop up this sour, garlicky sauce.
• To give the meat a bit more texture, consider omitting the salt from the recipe and instead garnishing portions with flaked sea salt.
Serve It Up! Here’s a Warm Bean Salad for a side dish: Heat drained and rinsed chickpeas and black beans with some vegetable broth, minced pickled jalapeño, minced parsley, salt, and pepper in a covered saucepan over medium heat for a few minutes. Stir in finely chopped stemmed chard; continue cooking, covered, until tender, no more than a few minutes. Stir in some grated Parmigiano-Reggiano or aged Asiago before serving.
2- TO 3½-QUART
1 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds cut in half lengthwise
½ cup soy sauce
½ cup Hoisin sauce
¼ cup dry sherry
1 tblsp Worcestershire sauce
1 tblsp balsamic vinegar
1 tblsp unsulfured molasses
1 tblsp packed dark brown sugar
1 whole medium scallions, trimmed
½ tblsp slivered peeled fresh ginger
½ star anise
1 tsp toasted sesame oil
4- TO 5½-QUART
1½ Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds cut in half lengthwise
¾ cup soy sauce
¾ cup Hoisin sauce
6 tblsp dry sherry
1½ tblsp Worcestershire sauce
1½ tblsp balsamic vinegar
1½ tblsp unsulfured molasses
1½ tblsp packed dark brown sugar
2 whole medium scallions, trimmed
2 tsp slivered peeled fresh ginger
1 star anise
½ tblsp toasted sesame oil
6- TO 8-QUART
2 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds cut in half lengthwise
1 cup soy sauce
1 cup Hoisin sauce
½ cup dry sherry
2 tblsp Worcestershire sauce
2 tblsp balsamic vinegar
2 tblsp unsulfured molasses
2 tblsp packed dark brown sugar
3 whole medium scallions, trimmed
1 tblsp slivered peeled fresh ginger
1 star anise
2 tsp toasted sesame oil
1 Arrange the birds skin side down in the slow cooker in as close to a single layer as possible, overlapping as necessary.
2 Whisk the soy sauce, hoisin sauce, sherry, Worcestershire sauce, vinegar, molasses, and brown sugar in a bowl until smooth. Pour over the birds in the cooker.
3 Tuck the scallions, ginger, and star anise around the birds. Drizzle with sesame oil.
4 Cover and cook on low for 5 hours, or until the birds are cooked through and deeply lacquered by the sauce.
5 Use tongs to transfer the birds skin side up to a large baking sheet. Brush generously with the sauce in the cooker. Position the rack 4 to 6 inches from the broiler and heat the element. Broil the birds until a bit crunchy, brushing one more time with the sauce, about 5 minutes.
TESTERS’ NOTES
• Slowly poaching in a sweet but aromatic blend, these game birds become finger-food heaven. “Lacquered” is a Western way to describe an Asian cooking technique, perhaps a tad unappetizing but certainly descriptive of the mahogany sheen the meat takes on.
• The juices in the cooker are really too salty to make a good sauce on the plates. However, the sugars burn a bit under the broiler, muting the saltiness and creating a rich coating on the birds.
2- TO 3½-QUART
⅔ cup uncooked long-grain white rice, such as basmati
1¼ cups low-sodium chicken broth
¼ cup diced, cored, and seeded red bell pepper
¼ cup minced yellow onion
¼ cup frozen peas, thawed, or fresh peas, shelled
1 tsp minced garlic
½ tsp salt
½ tsp ground black pepper
⅛ tsp saffron
1 tblsp unsalted butter
1 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds split in half lengthwise
4- TO 5½-QUART
1 cup uncooked long-grain white rice, such as basmati
1¾ cups low-sodium chicken broth
6 tblsp diced, cored, and seeded red bell pepper
6 tblsp minced yellow onion
6 tblsp frozen peas, thawed, or fresh peas, shelled
½ tblsp minced garlic
1 tsp salt
1 tsp ground black pepper
¼ tsp saffron
1½ tblsp unsalted butter
1½ Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds split in half lengthwise
6- TO 8-QUART
1⅓ cups uncooked long-grain white rice, such as basmati
2½ cups low-sodium chicken broth
½ cup diced, cored, and seeded red bell pepper
½ cup minced yellow onion
½ cup frozen peas, thawed, or fresh peas, shelled
2 tsp minced garlic
½ tblsp salt
½ tblsp ground black pepper
½ tsp saffron
2 tblsp unsalted butter
2 Cornish game hens (about 2 pounds each), skin on, giblets or neck removed, birds split in half lengthwise
1 Mix the rice, broth, bell pepper, onion, peas, garlic, salt, pepper, and saffron in the slow cooker.
2 Melt the butter in a large skillet over medium heat. Add the game hens and cook on all sides, turning occasionally, until well browned, about 8 minutes. Transfer the hens to the slow cooker, nestling them down into the broth mixture.
3 Cover and cook on low for 6 hours, or until the rice is tender and almost all the liquid has been absorbed and the meat is falling off the bone.
TESTERS’ NOTES
• For our money, this is the best chicken and rice on the market. The rice will get tender at its own rate. It could take up to an extra hour, depending on how much residual moisture is in each grain after sitting on the shelf.
• For more flavor, add up to 1½ cups cooked sliced mushrooms to the rice mixture before you add the game hens. (Raw mushrooms will release too much moisture, turning the dish watery.)
2- TO 3½-QUART
1 cup all-purpose flour
1 tblsp olive oil
2 duck leg quarters, skin removed
¼ cup minced shallots
¼ cup brandy
½ cup dried cherries
2 tsp honey
½ tblsp Herbes de Provence
¼ tsp salt
¼ tsp ground black pepper
½ cup low-sodium chicken broth
4- TO 5½-QUART
1½ cups all-purpose flour
1½ tblsp olive oil
4 duck leg quarters, skin removed
½ cup minced shallots
½ cup brandy
1 cup dried cherries
1½ tblsp honey
1 tblsp Herbes de Provence)
½ tsp salt
½ tsp ground black pepper
1 cup low-sodium chicken broth
6- TO 8-QUART
3 cups all-purpose flour
¼ cup olive oil
8 duck leg quarters, skin removed
1¼ cups minced shallots
1 cup brandy
2 cups dried cherries
3 tblsp honey
2 tblsp Herbes de Provence
1 tsp salt
1 tsp ground black pepper
2¼ cups low-sodium chicken broth
1 Spread the flour on a large plate. Warm a skillet over medium heat for a few minutes, then swirl in the oil. Dredge several of the duck quarters in the flour, coating all sides, then slip them into the hot oil. Cook, turning once, until well browned, about 5 minutes. Continue browning more duck quarters as necessary to get the job done. (If you’ve got several batches, divide the oil among them.)
2 Add the shallots to the skillet, still set over the heat. Stir until softened, about 2 minutes.
3 Pour the brandy into the skillet. (Take care: the alcohol may ignite. If so, cover the skillet and set it off the heat for several minutes—then uncover and return to low heat.) Stir until the browned bits are scraped up from the bottom of the skillet, just a few seconds.
4 Pour everything from the skillet into the slow cooker. Add the cherries, honey, herbes de Provence, salt, and pepper. Stir well, then pour the broth over everything.
5 Cover and cook on high for 4 hours or on low for 6 hours, or until the legs are tender at the pliable joint. Dish the quarters and sauce into bowls to serve.
TESTERS’ NOTES
• We might as well start our slow cooker duck recipes with a cherry-laced classic—one well worth a reinterpretation for the slow cooker.
• Although some subsequent recipes use skin-on duck quarters, a few (like this one) work best without that protective coating—here, so those cherry flavors can lacquer the meat.
• Make sure you have a skillet lid at the ready in case that brandy ignites.
• Look for dried cherries without any added sugar. If you want more of a sweet-sour finish to the dish, used dried sour cherries, sometimes called Montmorency cherries.
INGREDIENTS EXPLAINED Duck leg quarters are the leg and thigh portion of the duck; the quarters are often sold individually shrink-wrapped. Moulard duck leg quarters are larger than those of other duck breeds—eight Moulard quarters may overflow even the largest slow cooker, so cut down the amount by one or two quarters.
ALL-AMERICAN KNOW-HOW You’ll most likely need to skin the duck quarters yourself. Peel off both the skin and the substantial layer of subcutaneous fat over the meat. Don’t worry—there’s plenty of interstitial fat to keep those duck quarters moist and juicy.
2- TO 3½-QUART
2 duck leg quarters, skin on
¾ pound acorn squash, seeded and cut into 2-inch cubes
¾ cup halved stemmed dried figs
¼ cup minced yellow onion
1 tsp minced garlic
2 fresh thyme sprigs
1 star anise
1½ cups low-sodium chicken broth
1 tblsp white wine vinegar
4- TO 5½-QUART
4 duck leg quarters, skin on
1¼ pounds acorn squash, seeded and cut into 2-inch cubes
1½ cups halved stemmed dried figs
½ cup minced yellow onion
½ tblsp minced garlic
4 fresh thyme sprigs
2 star anise
3 cups low-sodium chicken broth
2 tblsp white wine vinegar
6- TO 8-QUART
8 duck leg quarters, skin on
2 pounds acorn squash, seeded and cut into 2-inch cubes
2¾ cups halved stemmed dried figs
1¼ cups minced yellow onion
1 tblsp minced garlic
8 fresh thyme sprigs
3 star anise
6¼ cups low-sodium chicken broth
¼ cup white wine vinegar
1 Set a large skillet over medium heat, then slip in several of the duck leg quarters skin side down. Cook until well browned, until much of the fat has begun to render out, about 5 minutes. Turn over the leg quarters, brown a few minutes on the other side, and transfer to the slow cooker. Continue browning more duck leg quarters in the same way.
2 Add the squash, figs, onion, garlic, thyme sprigs, and star anise. Toss well so that the vegetables are under, around, and on top of the duck. Pour the broth and vinegar evenly over everything.
3 Cover and cook on low for 6 hours, or until the squash is tender and the meat is tender at the bone.
4 Use a slotted spoon to transfer the meat, vegetables, and figs to a serving platter or individual bowls. Discard the thyme and star anise. Use a flatware spoon to skim the sauce of surface fat or pour it in a fat separator and let it settle for a couple of minutes. Serve the sauce on the side with the duck and veggies.
TESTERS’ NOTE
• The skin on acorn squash is perfectly edible—and will soften beautifully in the slow cooker.
2- TO 3½-QUART
2 duck leg quarters, skin on
⅓ cup port wine, preferably a non-vintage ruby or tawny port
½ pound red cabbage, cored and shredded
¼ cup chopped red onion
¼ cup golden raisins
½ tblsp stemmed fresh thyme leaves
¼ tsp salt
¼ tsp ground black pepper
½ cup low-sodium chicken broth
4- TO 5½-QUART
4 duck leg quarters, skin on
⅔ cup port wine, preferably a non-vintage ruby or tawny port
1 pound red cabbage, cored and shredded
½ cup chopped red onion
½ cup golden raisins
1 tblsp stemmed fresh thyme leaves
½ tsp salt
½ tsp ground black pepper
1 cup low-sodium chicken broth
6- TO 8-QUART
8 duck leg quarters, skin on
2 cups port wine, preferably a non-vintage ruby or tawny port
1¾ pounds red cabbage, cored and shredded
1¼ cups chopped red onion
1 cup golden raisins
2 tblsp stemmed fresh thyme leaves
1 tsp salt
1 tsp ground black pepper
2¼ cups low-sodium chicken broth
1 Set a large skillet over medium heat for a few minutes, then add several of the duck leg quarters skin side down. Cook until browned enough to pop off the hot surface without tearing, about 4 minutes. Turn, then lightly brown on the nonskin side, perhaps 2 minutes. Transfer to a cutting board and continue browning more in the rendered duck fat, eventually getting all those quarters stacked on that cutting board.
2 Pour off the (very!) hot fat, then set the skillet back over the heat and pour in the port. Stir quickly until the blackened bits in the skillet melt. Pour into the cooker. Stir in the cabbage, onion, raisins, thyme, salt, and pepper. Toss well to combine.
3 Nestle the browned duck quarters into the cabbage mixture. (You may have to tuck them this way and that to get them evenly distributed throughout the vegetables, in as many layers as necessary with vegetables still covering the meat.) Pour the broth over the top.
4 Cover and cook on low for 7 hours, or until the meat is falling-off-the-bone tender. Serve by transferring the quarters to serving bowls and topping with the vegetables and sauce.
TESTERS’ NOTES
• Here’s a surprisingly complex dish, despite the rather simple ingredients. golden raisins are slightly less sweet than standard black raisins and so offer a brighter pop.
• The cooking time is a little longer here so that the meat can quite literally fall off the bone.
• It can take up to 15 minutes to render the fat from those leg quarters. No, you don’t have to get every speck. But patience will pay off in a better, less oily meal. That said, don’t waste the rendered duck fat in the skillet. Pour it into a glass container, seal, and freeze for up to 3 months; it’s great for the next time you want to make roasted potatoes or even fried eggs.
2- TO 3½-QUART
1 cup all-purpose flour
1 tblsp olive oil
2 duck leg quarters, skin removed
½ cup frozen pearl onions, thawed, or fresh pearl onions, peeled
½ cup bold dry red wine, such as a Cabernet Franc or a Merlot
½ cup chopped dried fruit
½ tsp dried thyme
¼ tsp ground allspice
¼ tsp salt
¼ tsp ground black pepper
Up to ½ cup low-sodium chicken broth
4- TO 5½-QUART
1½ cups all-purpose flour
1½ tblsp olive oil
4 duck leg quarters, skin removed
1 cup frozen pearl onions, thawed, or fresh pearl onions, peeled
1 cup bold dry red wine, such as a Cabernet Franc or a Merlot
1 cup chopped dried fruit
1 tsp dried thyme
½ tsp ground allspice
½ tsp salt
½ tsp ground black pepper
Up to 1 cup low-sodium chicken broth
6- TO 8-QUART
3 cups all-purpose flour
¼ cup olive oil
8 duck leg quarters, skin removed
2 cups frozen pearl onions, thawed, or fresh pearl onions, peeled
2 cups bold dry red wine, such as a Cabernet Franc or a Merlot
2 cups chopped dried fruit
2¼ tsp dried thyme
1¼ tsp ground allspice
1 tsp salt
¾ tsp ground black pepper
Up to 2 cups low-sodium chicken broth
1 Spread the flour on a large plate. Set a large skillet over medium heat, then pour in the olive oil. Dredge a few of the duck leg quarters in the flour to coat, shake off any excess flour, and slip them into the skillet. Cook until browned on both sides, about 6 minutes, turning once. Remove them from the skillet and continue browning more. (If you’re working with a large batch, divide the oil among the batches.)
2 Pour the pearl onions into the skillet, still set over medium heat. Cook until lightly brown, between 4 and 7 minutes, stirring often.
3 Pour the wine into the skillet; bring to a full simmer, stirring constantly to lift any browned bits off the skillet’s hot surface. Pour and scrape the contents of the skillet into the slow cooker.
4 Stir in the dried fruit, thyme, allspice, salt, and pepper; toss well. Pour enough broth into the slow cooker so that the duck leg quarters are covered by about a third.
5 Cover and cook on low for 6 hours, or until the meat is tender at the bone, particularly in the joint of the quarters.
TESTERS’ NOTES
• This traditional braise shouldn’t be too soupy so the dried fruit stays moist and flavorful, not watery and thus overshadowed.
• You can use any combination of dried fruit you like: red plums, pluots, nectarines, peaches, or figs. We’d suggest avoiding raisins, currants, and prunes, merely because you might want to experiment with other dried fruits that offer brighter flavors. But steer clear of dried tropical fruits (bananas, pineapple, papaya, or mango), as well as dried berries.
ALL-AMERICAN KNOW-HOW Dredging meat in flour is a fairly simple process—so long as you remember to shake off any excess flour that can gum up the sauce. Rather than passing the meat through the flour, set it into it, press gently, turn it over, press again, and push a little flour against the sides. Then lift the piece up and tap it to knock that excess flour back onto the plate. The meat should be coated in white, no bald spots anywhere, but with a thin enough coating that the meat’s color shows through.
2- TO 3½-QUART
2 duck leg quarters, skin removed
¼ tsp salt
¼ tsp ground black pepper
1 tblsp olive oil
6 tblsp chopped yellow onions
6 tblsp chopped carrots
1 tsp minced garlic
¾ cup drained no-salt-added canned diced tomatoes
¼ cup dry white wine, such as Chardonnay
1 tblsp no-salt-added tomato paste
1 tsp dried oregano
½ tsp dried rosemary
¼ tsp fennel seeds
4- TO 5½-QUART
4 duck leg quarters, skin removed
½ tsp salt
½ tsp ground black pepper
2 tblsp olive oil
¾ cup (about 1 small) chopped yellow onions
¾ cup (about ¼ pound) chopped carrots
2 tsp minced garlic
1½ cups drained no-salt-added canned diced tomatoes
½ cup dry white wine, such as Chardonnay
2 tblsp no-salt-added tomato paste
½ tblsp dried oregano
1 tsp dried rosemary
½ tsp fennel seeds
6- TO 8-QUART
8 duck leg quarters, skin removed
1 tsp salt
1 tsp ground black pepper
¼ cup olive oil
1¾ cups chopped yellow onions
1½ cups chopped carrots
1 tblsp minced garlic
3 cups drained no-salt-added canned diced tomatoes
1 cup dry white wine, such as Chardonnay
¼ cup no-salt-added tomato paste
1 tblsp dried oregano
2 tsp dried rosemary
1¼ tsp fennel seeds
1 Season the duck leg quarters with salt and pepper. Warm a large skillet over medium heat for a few minutes, then swirl in the oil. Add several of the duck quarters and brown well on both sides, about 5 minutes, turning once. Transfer these browned quarters to the slow cooker and keep at it as necessary.
2 Dump the onions and carrots into the skillet, still set over the heat. Cook, stirring often, until the onions are translucent and the carrots are just beginning to get tender, 2 to 3 minutes. Stir in the garlic for a few seconds, then scrape everything into the slow cooker.
3 Whisk the tomatoes, wine, tomato paste, oregano, rosemary, and fennel seeds in a bowl; pour over the duck and vegetables.
4 Cover and cook on high for 4½ hours or on low for 7 hours, or until the joints in the duck are loose and pliable and the meat is fork-tender. Serve it in bowls with plenty of the sauce and vegetables napped over each piece of meat.
TESTERS’ NOTES
• We’ve had a few sweet duck braises, but you’ll be surprised how a savory preparation with tomatoes and white wine changes the taste of the duck. This dish is fairly elemental: a little gamy, but also better suited to a spring or summer day.
• Drain the canned tomatoes so that they don’t bog down the sauce.
2- TO 3½-QUART
2 duck leg quarters, skin removed
½ tblsp mild smoked paprika
¼ tsp salt
¼ tsp ground black pepper
1 tblsp olive oil
1 medium firm medium aromatic Bosc pears, cored and chopped
½ cup chopped jarred roasted red peppers (pimientos)
¼ cup frozen peas, thawed, or fresh peas, shelled
1 tsp dried oregano
⅛ tsp saffron
¾ cup low-sodium chicken broth
½ tblsp sherry vinegar
4- TO 5½-QUART
4 duck leg quarters, skin removed
1 tblsp mild smoked paprika
½ tsp salt
½ tsp ground black pepper
2 tblsp olive oil
2 medium firm medium aromatic Bosc pears, cored and chopped
1 cup chopped jarred roasted red peppers (pimientos)
½ cup frozen peas, thawed, or fresh peas, shelled
½ tblsp dried oregano
¼ tsp saffron
1½ cups low-sodium chicken broth
1 tblsp sherry vinegar
6- TO 8-QUART
8 duck leg quarters, skin removed
2 tblsp mild smoked paprika
1¼ tsp salt
1 tsp ground black pepper
3 tblsp olive oil
4 medium firm medium aromatic Bosc pears, cored and chopped
2¼ cups chopped jarred roasted red peppers (pimientos)
1 cup frozen peas, thawed, or fresh peas, shelled
1 tblsp dried oregano
½ tsp saffron
3¼ cups low-sodium chicken broth
2 tblsp sherry vinegar
1 Rub the duck leg quarters with the paprika, salt, and pepper. Set a large skillet over medium heat for a few minutes, then swirl in the oil. Slip several of the leg quarters into the skillet and cook, turning once, until browned, about 5 minutes in all. Transfer them to the slow cooker and continue browning more leg quarters as required.
2 Add the pears, red pepper, peas, oregano, and saffron to the cooker; toss well so that the duck pieces are scattered evenly among the vegetables. Pour the broth and vinegar over the top.
3 Cover and cook on low for 6 hours, or until the meat is fork-tender and the saffron has melted into the sauce. Serve by scooping up portions in big bowls.
TESTERS’ NOTES
• The pears should be firm so they don’t melt into the sauce. However, they must be aromatic to add any flavor at all.
• Although there’s plenty of flavor left in the browned bits in the skillet, the extra fat can weigh down a light, aromatic sauce. Better—in rare instances like this one—to leave it behind.
Serve It Up! If you want to make this for a dinner party, put out plates of olives, hummus, and marinated anchovies as nibbles beforehand.
2- TO 3½-QUART
¾ cup dried white beans
1 duck leg quarters, skin removed
½ pound chicken or duck sausage
½ tblsp unsalted butter
1½ cups low-sodium chicken broth
1 medium yellow onion, chopped
1 medium carrots, cut into 1-inch slices
1 medium celery ribs, sliced
½ tblsp minced garlic
½ tsp dried rosemary
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
4- TO 5½-QUART
1¼ cups dried white beans
2 duck leg quarters, skin removed
¾ pound chicken or duck sausage
1 tblsp unsalted butter
2½ cups low-sodium chicken broth
1 large yellow onion, chopped
2 medium carrots, cut into 1-inch slices
2 medium celery ribs, sliced
2½ tsp minced garlic
¾ tsp dried rosemary
½ tsp dried sage
½ tsp dried thyme
½ tsp salt
½ tsp ground black pepper
2 bay leaves
6- TO 8-QUART
2½ cups dried white beans
3 duck leg quarters, skin removed
1¼ pounds chicken or duck sausage
2 tblsp unsalted butter
5 cups low-sodium chicken broth
2 large yellow onion, chopped
4 medium carrots, cut into 1-inch slices
4 medium celery ribs, sliced
1½ tblsp minced garlic
1¼ tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
¾ tsp salt
1 tsp ground black pepper
2 bay leaves
1 Pour the beans into a large bowl; fill the bowl about two-thirds full with cool tap water. Soak overnight, about 12 hours, at least 10 hours but not more than 16 hours.
2 Divide the legs from the thighs of the duck quarters; slice the sausage into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the duck and sausage pieces, as many as will fit without any crowding. Cook until browned, about 5 minutes, turning once, then transfer to the slow cooker. Continue browning and transferring more until you’ve completed the batch.
3 Drain the beans in a colander and clatter them into the slow cooker. Add the broth, onion, carrots, celery, garlic, rosemary, sage, thyme, salt, pepper, and bay leaves. Stir well.
4 Cover and cook on low for 9 hours, or until the beans are tender and the duck meat is falling off the bone. Discard the bay leaves, then serve by scooping big spoonfuls into bowls.
TESTERS’ NOTES
• Although not authentic, this streamlined version of the French classic is a one-pot meal, a delicious treat on a chilly evening.
• Use smoked bratwurst or Cajun andouille for this dish. Avoid any big flavoring blends or cheese in the sausage.
• While you can use great northern or cannellini beans, you can also use pinto, cranberry, or pink beans.
4- TO 5½-QUART
3½ to 4½ pounds whole duck, skin on, giblets removed, neck removed and saved
3 tblsp honey
2 tsp five-spice powder
8 whole medium scallions, trimmed
2 tsp soy sauce
6- TO 8-QUART
5 to 6 pounds whole duck, skin on, giblets removed, neck removed and saved
¼ cup honey
1 tblsp five-spice powder
12 whole medium scallions, trimmed
1 tblsp soy sauce
1 Rub the duck inside and out with the honey; sprinkle the outside with the five-spice powder.
2 If the duck you bought has its neck in the body cavity, place that neck in the slow cooker; cover with the scallions. Otherwise, make a bed of scallions in the slow cooker, bending some to fit into a single layer. Set the duck breast side up on the scallions. Drizzle the duck with the soy sauce.
3 Cover and cook on low for 7 hours in a medium slow cooker or 8 hours in a large one, or until the meat is tender at the bone, almost falling apart.
4 Use tongs and a large spatula to transfer the duck to a cutting board; cool for 10 minutes.
5 Meanwhile, pick out and discard the scallions in the sauce. Pour the sauce into a fat separator and let settle for several minutes. Pour the defatted sauce into a saucepan and bring to a boil over high heat, stirring occasionally. Boil until reduced by half.
6 Skin the duck, then cut it into smaller pieces. Pull the meat off the bones; shred it into small bits. Pour some of the sauce over the shredded meat, toss well, and serve with more sauce on the side.
TESTERS’ NOTES
• Call this a slow-cooker variation of Peking duck, that Chinatown favorite.
• The duck poaches in the slowly rendering fat, thereby becoming almost a confit—a luxurious, soft, and tasty meal.
• A large duck will fit in a large oval slow cooker but perhaps not in a round one. You will probably have to use the medium-size ingredients in your large round cooker.
Serve It Up! Serve with flour tortillas, lavash, or lefse (a Norwegian flatbread), as well as hoisin sauce and shredded radishes to make wraps at the table.
INGREDIENTS EXPLAINED Most of the ducks sold in the United States are Long Island ducklings, a specific breed of mallard duck. Also known as Peking (or Pekin) ducks, these white-feathered, big-breasted fowl trace their heritage to four ducks imported from China in 1873. The Long Island farms have since been eaten up by residential real estate; almost all Long Island ducklings are now raised in the Midwest.
By contrast, muscovy ducks come from Latin or South America. They have been crossbred with mallard ducks and are sometimes available at high-end supermarkets. The meat is less fatty and also gamier. Muscovies are smaller than Long Island ducklings. Moulards, a French specialty, are extra-large, meaty ducks often sold for a premium.
2- TO 3½-QUART
1 tblsp olive oil
2 ounces thinly sliced prosciutto, chopped
1½ pounds mixed capon pieces, skin removed
½ tsp ground black pepper
1 small yellow onion, chopped
½ cup trimmed and chopped fennel
⅓ cup stemmed and chopped dried figs
1 tsp minced garlic
2 tsp minced fresh sage leaves
½ tsp red pepper flakes
½ cup fruit-forward red wine, such as California Zinfandel
¼ cup low-sodium chicken broth
4- TO 5½-QUART
2 tblsp olive oil
4 ounces thinly sliced prosciutto, chopped
3 pounds mixed capon pieces, skin removed
1 tsp ground black pepper
1 medium yellow onion, chopped
1 cup trimmed and chopped fennel
⅔ cup stemmed and chopped dried figs
2 tsp minced garlic
4 tsp minced fresh sage leaves
1 tsp red pepper flakes
1 cup fruit-forward red wine, such as California Zinfandel
½ cup low-sodium chicken broth
6- TO 8-QUART
3½ tblsp olive oil
7 ounces thinly sliced prosciutto, chopped
5 pounds mixed capon pieces, skin removed
½ tblsp ground black pepper
1 large yellow onion, chopped
1⅓ cups (about ½ pound) trimmed and chopped fennel
1 cup stemmed and chopped dried figs
2½ tsp minced garlic
5 tsp minced fresh sage leaves
1¼ tsp red pepper flakes
1⅓ cups fruit-forward red wine, such as California Zinfandel
¾ cup low-sodium chicken broth
1 Set a large skillet over medium heat for a few minutes, then swirl in the oil. Add the prosciutto bits and cook, stirring often, until lightly browned and even crisp, between 3 and 5 minutes. Use a slotted spoon to get them from the skillet to the slow cooker.
2 Season the capon pieces with pepper, then slip several into the skillet, just so there’s no crowding. Cook, turning once, until browned, 5 minutes. Transfer them to the slow cooker and continue working your way through.
3 Toss the onion, fennel, figs, garlic, sage, and red pepper flakes with the other ingredients in the slow cooker, making sure everything’s equally distributed.
4 Whisk the wine and broth in a big bowl; pour over the other ingredients.
5 Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is fork-tender and an instant-read meat thermometer inserted into a couple of the pieces without touching bone registers 165°F. Serve heaping spoonfuls in big bowls.
TESTERS’ NOTES
• Before chopping the prosciutto, oil a knife or give it a spritz with nonstick spray to make the job easier.
• The fried prosciutto should be crisp, not only for the more pronounced taste but also to render out some fat.
INGREDIENTS EXPLAINED A capon is a gelded rooster. These birds pick up extra fat and are thick around the middle. You get a meaty fowl that’s larger than a chicken but not as large as a turkey—and with a taste that’s a cross between the two.
2- TO 3½-QUART
1 tblsp unsalted butter
2 pounds mixed capon pieces, skin on
1 medium yellow onion, chopped
¼ cup fresh lemon juice
2 tblsp red currant jelly
¾ cup low-sodium chicken broth
2 tsp finely grated lemon zest
½ tsp salt
½ tsp ground black pepper
1 4-inch rosemary sprigs
4- TO 5½-QUART
2 tblsp unsalted butter
4 pounds mixed capon pieces, skin on
2 medium yellow onion, chopped
½ cup fresh lemon juice
¼ cup red currant jelly
1½ cups low-sodium chicken broth
4 tsp finely grated lemon zest
1 tsp salt
1 tsp ground black pepper
2 4-inch rosemary sprigs
6- TO 8-QUART
3 tblsp unsalted butter
6 pounds mixed capon pieces, skin on
2 large yellow onion, chopped
¾ cup fresh lemon juice
6 tblsp red currant jelly
2¼ cups low-sodium chicken broth
2 tblsp finely grated lemon zest
1½ tsp salt
1¼ tsp ground black pepper
3 4-inch rosemary sprigs
1 Melt the butter in a large skillet set over medium heat. Add a few of the capon pieces, as many as will fit without any sign of crowding. Cook, turning once, until well browned, 6 to 7 minutes. Transfer the pieces to the slow cooker and continue browning more as needed.
2 Add the onion to the skillet, still set over the heat. Cook, stirring often, until translucent, between 3 and 6 minutes, depending on the side of the batch.
3 Stir the lemon juice and red currant jelly into the onion; as the mixture comes to a boil, scrape up any browned bits in the skillet. Pour and scrape the contents of the skillet into the slow cooker.
4 Pour the broth over everything. Sprinkle the lemon zest, salt, and pepper over the ingredients. Tuck the rosemary sprigs into the sauce.
5 Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is falling-off-the-bone tender and an instant-read meat thermometer inserted into one or two pieces without touching bone registers 165°F. Use tongs to transfer the capon pieces to serving bowls, discard the rosemary sprigs, skim the sauce for surface fat, and dish up the vegetables and sauce around the capon pieces.
TESTERS’ NOTES
• There’s quite a bit of lemon juice here. We wanted to keep this a true sweet-and-sour recipe, not one of those preparations where the sour is no more than a mere wish in the name.
• For the best overall texture and flavor, grate the lemon zest with a microplane, taking just the top yellow bits without scraping down into the white pith.
Serve It Up! Try this with a creamy rice salad on the side. Mix cooked long-grain white rice with chopped and seeded cucumber and apple, as well as a little minced red onion and some grated carrot. Dress with plain yogurt, a little sugar, and some salt, pepper, and red pepper flakes.
6- TO 8-QUART
4 ounces thinly sliced bacon
4 cups sauerkraut, squeezed of excess moisture
3 cups (about 1 pound) chopped red-skinned potatoes
¼ cup chopped red onion
½ tblsp caraway seeds
1 tsp dried dill
1 tblsp mild paprika
1 tsp onion powder
½ tsp salt
½ tsp ground black pepper
7 pounds capon, skin on, giblets and neck removed
1 Fry the bacon in a skillet over medium heat until brown and crisp. Transfer a paper towel–lined plate to drain for a few minutes, then crumble the pieces into the slow cooker.
2 Mix in the sauerkraut, potatoes, onion, caraway seeds, and dill. Stir well and form an even yet not compact layer.
3 Mix the paprika, onion powder, salt, and pepper in a small bowl; spread and pat this mixture onto the capon. Set the capon in the slow cooker, pushing it down into the vegetables.
4 Cover and cook on high for 5½ to 6 hours, until the meat is tender at the bone and an instant-read meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F. Transfer the bird to a cutting board; let stand for 10 minutes. Carve and serve with the sauerkraut mixture on the side.
TESTERS’ NOTES
• Here’s a German-inspired preparation for a capon. The bird is fairly meaty and the flavor is more pronounced than that of a standard chicken, so these bold tastes will melt into a meal that needs a glass or two of dark beer.
• For the best taste, look for refrigerated sauerkraut in the deli case at your supermarket.