Sage Turkey Thighs Recipe
Sage Turkey Thighs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I created this for my boys, who love dark meat. It's more convenient than cooking a whole turkey. It reminds me of our traditional Thanksgiving turkey and stuffing that's seasoned with sage. —Natalie Swanson of Catonsville, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

Ingredients

  • 4 medium carrots, halved
  • 1 medium onion, chopped
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons rubbed sage, divided
  • 2 turkey thighs or turkey drumsticks (2 pounds total), skin removed
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon browning sauce, optional

Directions

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 thermometer reads 170°-175°.
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. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 4 servings.
Originally published as Sage Turkey Thighs in Light & Tasty February/March 2003, p27

Nutritional Facts

4 ounce-weight: 277 calories, 8g fat (3g saturated fat), 96mg cholesterol, 280mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 3 vegetable.

  • 4 medium carrots, halved
  • 1 medium onion, chopped
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons rubbed sage, divided
  • 2 turkey thighs or turkey drumsticks (2 pounds total), skin removed
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon browning sauce, optional
  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 thermometer reads 170°-175°.
  2. Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan.
  3. 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. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 4 servings.
Originally published as Sage Turkey Thighs in Light & Tasty February/March 2003, p27

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