Kathy's Perfect Turkey Bisque
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
51
Sourness
37
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 cup
Merlot Wine2 cups
Water1 tsp
Thyme Leaves (dried)1 tsp
Dried Rosemary1 tsp
Poultry Seasoning1 tsp
Salt1 tsp
Ground Black Pepper230 g
Tomato Sauce (can)Directions:
1
Heat the vegetable oil in a skillet over medium heat
2
Cook the turkey thigh until both sides are brown, about 8 minutes per side
3
Remove and discard skin, return the thigh to the skillet, and cook until the skinless side is golden brown, about 8 minutes more
4
Remove the turkey thigh, and pour the Merlot wine into the skillet
5
Scrape and dissolve the browned flavor bits and drippings from the bottom of the skillet into the wine, bring to a boil, then reduce the wine to about 1/2 cup, about 10 minutes
6
Place the turkey thigh into a slow cooker, and pour in the reduced wine, water, thyme, rosemary, poultry seasoning, salt, and pepper
7
Cover the cooker, set to Low, and cook for 4 hours
8
Stir in the tomato sauce, and cook an additional 4 hours; then remove the turkey thigh, and separate the meat from the bone
9
Return the meat to the slow cooker
10
Bring back to a simmer, pour in the half-and-half
11
Stir the cream sherry into the soup to serve