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Turkey Cabernet

2 turkey legs
1 cup red wine
1 cup chicken broth
1 garlic clove, chopped
2 onions, chopped
1 bay leaf
3/4 teaspoon dried thyme
1 pound carrots, peeled and sliced
1 teaspoon cornstarch
1/2 cup cold water

1. In a soup kettle over medium heat, add turkey legs, red wine, broth, chopped garlic clove, chopped onions, bay leaf, and thyme. Bring to a boil then reduce to medium-low heat. Cover and simmer until the turkey is tender, about 2 hours. Remove from stove. Take out turkey legs and allow to cool on plate about 20 minutes or cool enough to handle. Cut meat off bone and set aside.
2. Meanwhile, skim off any fat from broth with skimmer. Return broth to stove. Add peeled and sliced carrots and cook until tender, about 20 minutes. Remove from heat; add turkey to broth mixture. In a small bowl mix together cornstarch and cold water, stir till milky white. Pour into broth. Return to stove and cook until thickened.

Makes 4 servings.