Ingredients
4 medium carrots, halved1 medium onion, chopped1/2 cup water2 garlic cloves, minced1-1/2 teaspoons rubbed sage, divided2 turkey thighs or turkey drumsticks (2 pounds total), skin removed1 tablespoon cornstarch1/4 cup cold water1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon browning sauce, optional
Preparation
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.
