kathy's perfect turkey bisque

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 turkey thigh with skin
• 1 cup merlot
• 2 cups water
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce (such as del monte®)
• 1/2 cup half-and-half cream
• 1 tablespoon cream , or as desired (optional)

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 35 mins

Ready Time: 8 hrs 45 mins


• heat the vegetable oil in a skillet over medium heat. cook the turkey thigh until both sides are brown, about 8 minutes per side. remove and discard skin, return the thigh to the skillet, and cook until the skinless side is golden brown, about 8 minutes more. remove the turkey thigh, and pour the merlot into the skillet. scrape and dissolve the browned flavor bits and drippings from the bottom of the skillet into the , bring to a boil, then reduce the to about 1/2 cup, about 10 minutes.
• place the turkey thigh into a slow cooker, and pour in the reduced , water, thyme, rosemary, poultry seasoning, salt, and pepper. cover the cooker, set to low, and cook for 4 hours. stir in the tomato sauce, and cook an additional 4 hours; then remove the turkey thigh, and separate the meat from the bone. return the meat to the slow cooker. bring back to a simmer, pour in the half-and-half. stir the cream into the soup to serve.