18 18
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
4 to 5 hours on high or 8 to 10 hours on low
2 TURKEY THIGHS (ABOUT 2 LB), SKIN AND EXCESS FAT REMOVED
1 CUP DRY RED WINE, OR 1 CUP CHICKEN BROTH PLUS 1 TBSP RED-WINE VINEGAR
1 CUP THINLY SLICED ONIONS
2 TSP MINCED GARLIC
½ TSP EACH DRIED ROSEMARY, SAGE, THYME AND SALT
3 TBSP FLOUR
¼ CUP WATER
Eight to 12 hours before cooking, put all except Gravy ingredients in a 3½-qt or larger slow cooker. Cover and refrigerate.
Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.
Remove turkey thighs to cutting board and cover loosely with foil.
GRAVY Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.
Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauceboat.
Mashed sweet potatoes and green beans
CALORIES 286 TOTAL FAT 9G SATURATED FAT 3G CHOLESTEROL 113MG SODIUM 432MG
TOTAL CARBOHYDRATES 10G DIETARY FIBER 1G PROTEIN 38G
