Turkey in Red Wine Sauce

The Big Book of Slow Cooker Recipes

Turkey in Red Wine Sauce
Turkey in Red Wine Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    strips of Bacon

  • 2

    medium Carrots, diced

  • 1/2

    stalk Celery, finely diced

  • 1

    medium Onion, peeled and diced

  • 8

    oz fresh Mushrooms, cleaned and sliced

  • 2

    cloves Garlic, peeled and minced

  • 2

    Turkey thighs, skin removed

  • Salt and Pepper, to taste

  • 2

    tsp dried Parsley

  • 1/2

    tsp dried Thyme

  • 1

    Bay leaf

  • 1/2

    cup dry Red Wine

  • 1/2

    cup double-strength Chicken or Turkey broth

  • 1

    (10oz) pkg frozen Artichoke hearts, thawed

  • Optional: 2 Tbsp Butter-softened

  • Optional: 2 Tbsp All Purpose Flour

Directions

Add bacon, carrots and celery to a microwave-safe bowl. Cover and microwave on high for 1 minute; stir, recover and microwave on high for another minute. Stir in the onion; cover and microwave on high for 2 minutes. Stir in the mushrooms; stirring occasionally, microwave uncovered on high for 3-5 minutes or until the mushrooms have given off their liquid. Stir in the garlic and then transfer to the slow cooker. Place the turkey thighs meaty side down in the slow cooker. Sprinkle with the salt, pepper, parsley and thyme. Add the bay leaf. Pour in the wine and chicken broth. Cover and cook on low for 7 hours. Remove the turkey thighs and take the meat off the bone. Return the meat to the slow cooker. Add the artichokes; cover and cook on low for 1 hour. To thicken the sauce by cooking down the pan juices: transfer the artichokes to a serving dish; cover and keep warm. Skim any fat from the surface of the pan liquids; cook, stirring occasionally, uncovered on high for 15-30 minutes or until the liquid is reduced by half. Taste for seasoning, adjust if necessary, and then pour the sauce over the chicken & vegetables. To thicken the sauce using the optional butter and flour: use a slotted spoon to transfer the meat, mushrooms and artichokes to a serving bowl; cover and keep warm. Cover and increase the heat to high. Mix the butter and flour together in a small bowl along with about 1/2 cup of the pan liquids. Once the liquids in the slow cooker are bubbling around the edges, remove the cover and whisk in the butter/flour mixture. Cook, stirring constantly, for 10 minutes or until the flour taste is cooked out of the sauce and it coats the back of a spoon. Taste for seasoning, adjust if necessary and then pour the sauce over the chicken and vegetables.

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