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Italian-Style Turkey with Polenta

Total Time

Prep: 30 min. Cook: 4 hours


10 servings

This recipe is very easy to prepare, and is made even easier when it simmers in a slow cooker. The turkey comes out tender and the veggies add a mix of color and heartiness.—Gilda Lester, Milsboro, Delaware
Italian-Style Turkey with Polenta Recipe photo by Taste of Home
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  • 4 turkey thighs (about 3 pounds), skin removed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 6 medium carrots, cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 1 small fennel bulb, chopped, fronds reserved
  • 1/2 pound sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine or chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 tubes (18 ounces each) polenta, each cut into 5 slices


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 serving: 622 calories, 16g fat (4g saturated fat), 324mg cholesterol, 1085mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 83g protein.

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