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Braised Turkey Drumsticks

1 med onion, thin sliced
2 stalks celery, thin diagonal sliced
4 med carrots, thin diagonal sliced
2 cloves garlic, minced
1/4 tsp EACH dry thyme and celery seeds
4 med turkey drumsticks (3-1/2 to 4 lbs)
fresh ground pepper and salt to taste
1/2 c. dry white wine
2 tbsp cornstarch blended with 2 tbsp water

In a 5 qt or larger slow cooker, combine onion, celery, carrots, garlic, thyme and celery seeds. Rinse turkey, pat dry, and arrange over veggies. Sprinkle with pepper, pour in wine. Cover and cook at low setting until turkey is so tender it pulls away from bones when prodded with a fork (8 - 10 hrs)

Carefully lift out turkey and let stand until cool enough to handle. Meanwhile skim and discard fat from cooking liquid, then blend in cornstarch mixture. Increase cooker heat to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-15 min).

Remove and discard skin, bones and tendons from turkey. Tear meat into large chunks and stir into sauce. Cover and cook until heated thru (10 min). Season to taste with salt.


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