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Sweet and Spicy Turkey
2 turkey thighs 2 1/2 to 2 3/4 lbs. skinned
2/3 cup chopped onion
3/4 cup cranberry juice cocktail
3/4 cup Dijon style mustard
1/4 tea. red pepper
1/2 cup dried cranberries or cherries
1 T. water
2 tea. cornstarch
3 cups hot cooked barley
1 med. nectarine or pear, cored and chopped
Rinse turkey thighs. Place turkey thighs in the bottom of a 3 1/2 or 4 quart slow cooker. Add onion. In a bowl combine cranberry juice cocktail, mustard, and red pepper. Pour over all. Cover, cook on low for 5-6 hours or on high for 2 1/2 to 3 hours. Remove turkey; cover to keep warm. for sauce, strain cooking juices. Measure juices; if necessary, add water to make 1 1/2 cups. In a small saucepan combine juices and cranberries or cherries. Stir together cornstarch and 1 T. water; add to mix. in saucepan. Cook and stir over med. heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, toss hot cooked barley with nectarine or pear. Serve turkey and sauce over barley mix.
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