Turkey gets so much attention during the holiday season, but it’s otherwise neglected – a shame since it is a great source of protein. These drumsticks caught my eye on a recent grocery run, so we cooked them with some of the veggies that were in our fridge. The combination resulted in a delicious meal that was ready by the time we got home :)
Also, as you can tell from my reduced posting frequency, the last few weeks have been busy. Although I haven’t been posting much, we’ve been relying on our slow cooker even more heavily, not only to make meals to eat fresh, but also to stock our little chest freezer before our baby arrives (one month to go!). If you have a favourite meal that freezes well, please place the link in the comments below and I’ll be sure to check it out. So far we’ve got butternut squash soup and curried lentil soup and next on the list is some South Carolina pulled pork.
Cook: 7 hours (low) or 3.5 hours (high)
Yield: 4 servings (prepared in a 6.5 quart slow cooker)
Place the potatoes in the bottom of your slow cooker insert.
Using a fork, pierce the drumsticks in 4-5 places. Combine the sage, oregano, salt and pepper in a small bowl. Rub all over the drumsticks.
Cut the bacon into 1-inch pieces and heat a skillet over medium heat and cook the bacon until the fat is rendered. Set the bacon aside, keeping the fat in the skillet.
Add the turkey drumsticks to the pan and brown in the rendered bacon fat. Approximately 4 minutes per side. Transfer them to your slow cooker insert.
Cook the onions in the skillet until they begin to soften, approximately 3-4 minutes. Add the bay leaf and chicken stock, and stir to scrape any brown bits from the bottom of the pan while it comes to a simmer. Pour over the drumsticks.
Cook on low for 7 hours (or high for 3.5 hours).