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Red-Cooked Turkey Thighs with Leeks
Jun 25, 2007
Turkey takes a ride on the Orient Express with our Red-Cooked Turkey Thighs with Leeks, a Chinese-inspired dish featuring succulent meat simmered in a soy-and-fresh-ginger sauce.
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Prep Time: 0 hours 20
Cook Time: 8 hours 0
Total Time: 8 hours 20
1/2 c. dry sherry
1/4 c. packed brown sugar
2 tbsp. peeled, minced fresh ginger
1 tsp. Chinese five-spice powder
small turkey thighs
peeled baby carrots
- Cut off root and dark-green tops from leeks. Discard tough outer leaves. Cut each leek lengthwise in half then crosswise in half. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer leeks to colander, leaving sand in bowl. Repeat several times, until no sand remains. Drain well.
- In 4 1/2- to 6-quart slow-cooker bowl, combine sherry, soy sauce, sugar, ginger, and five-spice powder. Add leeks, turkey, garlic, and carrots, and toss to coat with soy mixture. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
- Transfer turkey and vegetables to deep platter. Skim and discard fat from cooking liquid. Spoon cooking liquid over turkey and vegetables.
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Date: 06.12.2018, 14:44 / Views: 91133