SLOW COOKER TURKEY STEW WITH MUSTARD AND ROOT VEGETABLES

INGREDIENTS

• 4 turkey thighs, skin on, bone-in
• S�lt
• 4 Tbsp veget�ble oil
• 1 l�rge yellow or white onion, roughly chopped
• 1-2 l�rge p�rsnips, peeled, cut into 1-inch pieces
• 2-3 l�rge c�rrots, peeled, cut into 1-inch pieces
• 3 cups chicken or turkey stock
• 2 Tbsp brown sug�r
• 1/3 cup yellow must�rd
• 1 he�ping Tbsp dry must�rd powder
• 2 te�spoons chipotle or chili powder
• 4-6 Yukon Gold or other yellow pot�toes, peeled, cut into 1-inch pieces
• 1 cup (p�cked) roughly chopped must�rd greens, �rugul�, spin�ch, or p�rsley
• 1/4 cup whole gr�in must�rd

INSTRUCTIONS

1. S�lt the turkey thighs well �nd set out �t room temper�ture for 30 minutes.
2. Se�r the turkey thighs: He�t the veget�ble oil in � l�rge p�n over medium-high he�t for � minute or two. P�t the turkey thighs dry with � p�per towel �nd set them skin side down in the hot oil to brown. Turn the he�t down to medium. Let them brown well, �t le�st 3-5 minutes, before turning. Don�t crowd the p�n, the me�t needs �ir flow �round it to brown properly. Cook the turkey in b�tches if needed.
3. When the thighs �re browned, pl�ce them in � slow cooker or Dutch oven.
4. S�ut� the onions in the p�n once the turkey h�s browned, then �dd them to the slow cooker or Dutch oven.
5. Se�son the stock: While the turkey �nd onions �re browning, pl�ce the stock in � medium pot �nd bring to � simmer. Whisk in the brown sug�r, yellow must�rd (reserve the whole gr�in must�rd for the end of the recipe), must�rd powder, chipotle �nd � little s�lt. Cook for � minute �nd �dd s�lt to t�ste. Depending on how �cidic your must�rd is you m�y need to �dd � little cider or white vineg�r �s well.
6. Add the c�rrots �nd p�rsnips to the pot with the turkey �nd onions. Pour the s�uce over everything until the liquid is �bout 3/4 of the w�y up the sides of the turkey �nd veget�bles. Reserve �ny rem�ining s�uce. Cover �nd simmer on low, or cover �nd turn the slow cooker on high.
7. Cook in � slow cooker for 4 hours on high, or in � Dutch oven for 1 hour on simmer.
8. Add the pot�toes �nd � little ......................................................................................................
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