© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Medium Yukon gold potatoes, cut into 2-inch pieces
3 lbs TURKEY THIGHS, skin removed
1 12-oz Jar home style turkey gravy
2 tbsp all-purpose flour
1 tsp parsley flakes
1/2 tsp dried thyme leaves
1/8 tsp freshly ground black pepper
1 16-oz Bag frozen baby green bean and carrot blend, thawed and drained
As needed fresh thyme sprigs, for garnish
1 c cranberry sauce
Place potatoes in a 3-1/2 to 6-quart slow cooker. Arrange turkey thighs on top of potatoes.
In a medium bowl, mix gravy, flour, herbs and pepper until smooth. Pour mixture over turkey.
Cover and cook on LOW for 8 to 10 hours or until the internal temperature reaches 180 degrees F.
Stir in vegetable blend and continue to cook in covered container on LOW for 30 more minutes or until vegetables are tender.
Using a slotted spoon, remove turkey and vegetables from the slow cooker.
Stir sauce with a wooden spoon and serve with turkey.
Garnish with fresh thyme and serve with cranberry sauce.
Total Calories 335
Total Fat 8 g
% Daily Total Fat 21
Cholesterol 155 g
Sodium 450 mg
Total Carbohydrates 26 g
Protein 44 g