Turkey Leg Pot Roast
TOTAL TIME: Prep: 15 min. Cook: 5 hours
YIELD: 3 servings.
Well-seasoned turkey legs and tender veggies make an ideal dinner for a crisp fall day. And the recipe couldn't be easier! —Rick and Vegas Pearson, Cadillac, Michigan
Ingredients
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3 medium potatoes, quartered
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2 cups fresh baby carrots
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2 celery ribs, cut into 2-1/2-inch pieces
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1 medium onion, peeled and quartered
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3 garlic cloves, peeled and quartered
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1/2 cup chicken broth
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3 turkey drumsticks (12 ounces each), skin removed
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2 teaspoons seasoned salt
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1 teaspoon dried thyme
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1 teaspoon dried parsley flakes
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1/4 teaspoon pepper
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Chopped fresh parsley, optional
Directions
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1.
In a greased 5-qt. slow cooker, combine the first 6 ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cook, covered, on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.
Nutrition Facts
1 serving: 460 calories, 7g fat (2g saturated fat), 202mg cholesterol, 1416mg sodium, 44g carbohydrate (10g sugars, 6g fiber), 54g protein.
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