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    Source of Recipe


    1 onion, thin sliced
    2 stalks celery, thin diagonal sliced
    4 carrots, thin diagonal sliced
    2 cloves garlic, minced
    1/4 tsp dry thyme
    1/4 tsp celery seeds
    4 turkey drumsticks (3-1/2 to 4 lbs)
    fresh ground pepper and salt to taste
    1/2 c dry white wine
    2 tbls cornstarch blended with 2 tbls water

    In a 5qt or larger crockpot, combine onion, celery, carrots, garlic,
    thyme and celery seeds. Rinse turkey, pat dry, and arrange over
    veggies. Sprinkle with pepper, pour in wine. Cover and cook at
    low setting til turkey is so tender it pulls away from bones when
    prodded with a fork (8 - 10 hrs)

    Carefully lift out turkey and let stand til cool enough to handle.
    Meanwhile skim and discard fat from cooking liquid, then blend in
    cornstarch mixture. Increase cooker heat to high; cover and cook,
    stirring 2-3 times, til sauce is thickened (10-15 min).

    Remove and discard skin, bones and tendons from turkey. Tear meat
    into large chunks and stir into sauce. Cover and cook til heated
    thru (10 min). Season to taste with salt.





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