Now this is comfort food. Turkey drumsticks are braised before slow cooking in a tomato sauce made with mushrooms, onion, celery, carrot, garlic, dry red wine, and canned diced tomatoes with basil, oregano, and garlic. Serve the savory turkey ragout over hot cooked polenta for a complete warming meal that’s perfect for chilly winter nights. The best part about this delicious slow-cooker recipe? It only takes 27 minutes of hands-on time. It’s almost too good to be true.
2 (8-oz.) packages sliced cremini mushrooms
3 tablespoons olive oil, divided
3/4 teaspoon table salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
1/2 cup dry red wine
1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic
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.
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.
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.
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.
While sauce thickens, remove meat from drumsticks and shred gently. Stir turkey into sauce in slow cooker.
Combine parsley, lemon zest, and sea salt. Serve ragout over polenta; sprinkle with parsley mixture.