Savory turkey alternative for the slow cooker.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the vegetable oil in a skillet over medium heat. Cook the turkey thigh until both sides are brown, about 8 minutes per side. Remove and discard skin, return the thigh to the skillet, and cook until the skinless side is golden brown, about 8 minutes more. Remove the turkey thigh, and pour the Merlot wine into the skillet. Scrape and dissolve the browned flavor bits and drippings from the bottom of the skillet into the wine, bring to a boil, then reduce the wine to about 1/2 cup, about 10 minutes.

  • Place the turkey thigh into a slow cooker, and pour in the reduced wine, water, thyme, rosemary, poultry seasoning, salt, and pepper. Cover the cooker, set to Low, and cook for 4 hours. Stir in the tomato sauce, and cook an additional 4 hours; then remove the turkey thigh, and separate the meat from the bone. Return the meat to the slow cooker. Bring back to a simmer, pour in the half-and-half. Stir the cream sherry into the soup to serve.

Nutrition Facts

265.7 calories; protein 27.2g 54% DV; carbohydrates 6.3g 2% DV; fat 9.2g 14% DV; cholesterol 115mg 38% DV; sodium 528.4mg 21% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I wish I could give this recipe 3.5 stars. This recipe had a lot of potential and as a base it was good. The texture was not right to eat as a soup with nothing but shredded meat and broth so I served it over noodles. In the future I would recommend adding some veggies and additional seasonings - onions and garlic would be a must I would also suggest either mushrooms whole tomatoes maybe even zucchini or carrots. It definitely needed something more than what it had. I loved the cooking time and the directions though - so I will experiment with this in the future. Read More