Ingredients
4 turkey thighs (about 3 pounds), skin removed1-1/2 teaspoons salt1/2 teaspoon pepper4 tablespoons olive oil, divided 6 medium carrots, cut into 1-inch pieces1 medium onion, cut into 8 wedges1 small fennel bulb, chopped, fronds reserved1/2 pound sliced fresh mushrooms3 garlic cloves, minced2 tablespoons tomato paste1 teaspoon Italian seasoning1/2 cup white wine or chicken broth1 can (28 ounces) diced tomatoes, undrained2 tubes (18 ounces each) polenta, each cut into 5 slices
Preparation
Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes.
Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm.
Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.
