Active Time
27 Mins
Total Time
5 Hours 42 Mins
Yield
Serves 4 to 6
Victor Protasio

How to Make It

Step 1

Cook mushrooms in 1 tablespoon hot oil in a large skillet over medium-high 8 minutes or until mushrooms are browned. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a 5- or 6- quart slow cooker.

Step 2

Add 1 tablespoon oil to skillet; add onions, celery, carrots, and garlic. Sauté 6 minutes or until lightly browned; add to slow cooker. Stir wine and tomatoes into mixture in slow cooker.

Step 3

Season turkey evenly with oregano, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Add remaining 1 tablespoon oil to skillet; cook turkey in hot oil over medium-high 6 minutes, turning to brown on all sides. Place turkey in slow cooker; nestle into tomato mixture so that turkey is partially covered.

Step 4

Cover and cook on LOW 5 hours or until turkey is very tender. Remove turkey from slow cooker; cool slightly. Turn slow cooker to HIGH. Whisk together cornstarch and 2 tablespoons water; whisk into mixture in slow cooker. Cook, uncovered, on HIGH 15 minutes or until sauce is thickened, stirring occasionally.

Step 5

While sauce thickens, remove meat from drumsticks and shred gently. Stir turkey into sauce in slow cooker.

Step 6

Combine parsley, lemon zest, and sea salt. Serve ragout over polenta; sprinkle with parsley mixture.