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Slow Cooker Turkey, Mushrooms and Potatoes in White Wine Broth
This is a lovely, comforting slow-cooked dish. Turkey thighs are well suited to long slow cooking. Chicken thighs could be substituted. Pancetta is used instead of bacon but either would work well.
Loading ...April 8th, 2012
Recipe and Styling by Paula Bowman
Servings
4Prep Time
20 minutesCook Time
6 minutesIngredients
Directions
In a large bowl, combine the flour, salt and pepper. Dredge turkey pieces in the flour mixture, shaking off excess flour. Reserve 2 tablespoons remaining flour mixture, set aside.
In a large skillet, set over medium-high heat, heat half of the olive oil until just smoking. Add half of the turkey and brown on all sides, 3 to 4 minutes total. Transfer to slow cooker. Repeat with the remaining oil and turkey.
Return the skillet to medium heat, add pancetta and cook until lightly browned, about 2 minutes. Add mushrooms, potatoes, onion and garlic, adding more oil, if necessary and cook, stirring often, until onions just start to soften, about 4 minutes. Add reserved seasoned flour and stir until vegetables are well coated. Add wine and chicken broth, scraping up any browned bits from the pan. Stir in mustard and cook briefly, until liquid is beginning to boil. Transfer to slow cooker, add thyme and bay leaf and cook on low for 6 to 7 hours or high for 3 to 4 hours. Remove and discard thyme sprigs and bay leaf before serving.
Nutrients Per Serving
Nutrients per serving: 604 calories, 23 g fat, 68 g protein, 24 g carbohydrates, 2 g fibre, 1,176 mg sodium. Excellent source of vitamin B2 (riboflavin), niacin, vitamin B6, vitamin B12, magnesium, iron and zinc. Good source of vitamin B1 (thia
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