Average Rating: 0TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 10 servings.Ingredients
- 4 turkey thighs (about 3 pounds), skin removed
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 tablespoons olive oil, divided
- 6 medium carrots, cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges
- 1 small fennel bulb, chopped, fronds reserved
- 1/2 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 cup white wine or chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 2 tubes (18 ounces each) polenta, each cut into 5 slices
Instructions
- 1. Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes.
- 2. Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm.
- 3. Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.
Nutrition Facts
1 serving: 622 calories, 16g fat (4g saturated fat), 324mg cholesterol, 1085mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 83g protein.
