Ingredients Jump to Instructions ↓

  1. 4 medium carrots, halved

  2. 1 medium onion, chopped

  3. 1/2 cup water

  4. 2 garlic cloves, minced

  5. 1-1/2 teaspoons rubbed sage, divided

  6. 2 turkey thighs or turkey drumsticks (2 pounds total), skin removed

  7. 1 teaspoon browning sauce, optional

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1 tablespoon cornstarch

  11. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a meat thermometer reads 180°. Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 4 servings.


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