• Slow Cooked Sweet And Spicy Turkey

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    • 2 1/2 lb turkey thighs -- (about 2 thighs)
    • 2/3 c. minced onion
    • 3/4 c. cranberry juice cocktail
    • 1/4 c. Dijon-style mustard
    • 1/4 tsp grnd red pepper
    • 1/2 c. dry cranberries -- (or possibly cherries)
    • 1 Tbsp. water
    • 2 tsp cornstarch
    • 3 c. barley, cooked
    • 1 med pear -- cored and minced


    1. Rinse turkey thighs and remove and throw away skin; place thighs in bottom of a 3 1/2 or possibly 4 qt slow cooker (crock pot). Add in onion. In a bowl combine cranberry juice cocktail, mustard, and red pepper. Pour over thighs.
    2. Cover; cook on low heat setting for 5 to 6 hrs. Remove turkey; cover to keep hot.
    3. For sauce, strain cooking juices. Measure juices; if necessary, add in water to make1 1/2 c.. In a small saucepan combine juices and dry cranberries. Stir together cornstarch and 1 Tbsp. water; add in to mix in saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 min more. Toss warm cooked barley with pear.
    4. Serve turkey and sauce over barley mix.
    5. Yield: 4 to 6 servings.

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