Turkey Thighs in Creamy Mustard Sauce

With your slow cooker doing most of the work, this weeknight-friendly dinner will have you in and out of the kitchen fast.

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  • Makes: 6 servings
  • Makes: 6 servings + reserves
  • Prep: 15 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Turkey Thighs in Creamy Mustard Sauce

Directions

  1. In a 5- to 7-qt. slow cooker combine first eight ingredients (through pepper). Top with turkey; sprinkle lightly with additional salt and pepper. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
  2. Reserve two turkey thighs; store as directed below. Transfer remaining turkey to a serving dish; cover and keep warm.
  3. For sauce, strain cooking liquid. In a medium bowl whisk together sour cream and flour; gradually whisk in 2 cups of the strained liquid. Transfer to a small saucepan. Cook and stir over medium heat until thickened and bubbly. If using, whisk in fresh dill. Season to taste with additional salt and pepper. Serve turkey and noodles with sauce. If desired, sprinkle with additional fresh dill.

From the Test Kitchen

To Store Reserves

Place turkey in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before using. Use in Turkey Pasta Salad, page xx.

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Nutrition Facts (Turkey Thighs in Creamy Mustard Sauce)

  • Per serving:
  • 432 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 212 mg chol. ,
  • 864 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 52 g pro.
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