Braised Turkey And Asian Vegetables

• 2 (3 1/2-ounce) packages shiitake mushrooms
• 1 cup thinly sliced red bell pepper
• 5 baby bok choy, quartered lengthwise
• 1 (15-ounce) can pre-cut baby corn, drained
• 1 (8-ounce) can sliced bamboo shoots, drained
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 4 bone-in turkey thighs (about 4 pounds), skinned
• 1 teaspoon five-spice powder
• 1/2 teaspoon freshly ground black pepper
• 2 cups thinly sliced napa (Chinese) cabbage
• 1/2 cup chopped green onions

1. Remove stems from mushrooms; slice mushrooms. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.
2. Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on each side or until browned. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.
3. Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.
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shiitake mushrooms, red bell pepper, choy, baby corn, bamboo shoots, hoisin sauce, oyster sauce, lower, fresh ginger, dark sesame oil, garlic, canola oil, turkey, fivespice powder, freshly ground black pepper, cabbage, green onions

Taken from www.myrecipes.com/recipe/braised-turkey-vegetables (may not work)