Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.
|4 turkey drumsticks, skin removed||1 cup chicken stock|
|2 tablespoons olive oil||1/2 cup dry white wine|
|12 ounces button mushrooms||2 tablespoons whole grain mustard|
|2 medium leeks, sliced thickly||6 sprigs fresh lemon thyme|
|4 strips bacon, chopped coarsely||1/2 cup cream|
|2 cloves garlic, crushed||2 teaspoons fresh lemon thyme leaves|
|2 tablespoons all-purpose flour|
Using sharp heavy knife, cut turkey meat from bones, chop meat coarsely; discard bones.
Heat oil in large frying pan; cook turkey, in batches, until browned all over. Transfer turkey to 4½-quart slow cooker.
Add mushrooms, leek, bacon, and garlic to same pan; cook, stirring, until leek softens. Add flour; cook, stirring, 1 minute. Stir in stock, wine, mustard, and thyme sprigs; bring to a boil. Boil, uncovered, 2 minutes. Remove from heat; stir in cream. Transfer mushroom mixture to cooker. Cook, covered, on low, 2 hours.
Season to taste; sprinkle with thyme leaves.
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