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Ingredients
4 Large leeks
1/2 Cup dry sherry
1/3 Cup soy sauce
1/4 Cup brown sugar, packed
2 Tablespoons fresh ginger, peeled & minced
1 Teaspoon Chinese five-spice powder
3 Small (about 1 lb each) turkey thighs, skin removed
3 Garlic cloves, crushed with press
2 Cups peeled baby carrots
Instructions
Cut off root and dark-green tops from leeks. Discard tough outer leaves. Cut each leek lengthwise in half then crosswise in half. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer leeks to colander, leaving sand in bowl. Repeat several times, until no sand remains. Drain well.
In 4 1/2 to 6-quart crockpot bowl, combine sherry, soy sauce, sugar, ginger, and five-spice powder. Add leeks, turkey, garlic, and carrots, and toss to coat with soy mixture. Cover crockpot and cook on LOW for 8 to 10 hours or HIGH 4 to 5 hours.
Transfer turkey and vegetables to deep platter. Skim and discard fat from cooking liquid then spoon cooking liquid over turkey and vegetables.