Tonight we had a nice, wintry dish

turkey with root vegetables

Put a liner in a slow cooker. (If you have a scullery maid, you can skip the liner.) Place a turkey thigh in it, pressing the flesh against the crock.

Wash and peel some root vegetables and cut them into bite-size pieces. I used parsnips and carrots. You can add turnips and rutabaga, but I don't because I don't like them. Avoid beets. The world is not ready for purple turkey.

Cut an onion into wedges. Toss the wedges and the root vegetables into the pot.

cover and cook all day on low, until the meat is tender.

As dinnertime approaches, add 1/3 cup white wine or the juice of a lemon. Allow enough time for the alcohol in the wine to evaporate.

At dinnertime, remove the meat and vegetables to a serving dish. Add 1 teaspoon marjoram or rosemary to the juice, stir well and pour the juice over the top.

Salt and pepper are added at the table, as desired.   

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We had this with buttered cornbread and steamed cauliflower.