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Add a photoServings: 4
Ingredients
- 2Â 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
Directions
- 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.
- Cover; cook on low heat setting for 5 to 6 hrs. Remove turkey; cover to keep hot.
- 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.
- Serve turkey and sauce over barley mix.
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 531g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 129 | 23% |
| Total Fat 14.38g | 18% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 3165mg | 132% |
| Potassium 1026mg | 29% |
| Total Carbs 56.81g | 15% |
| Dietary Fiber 7.4g | 25% |
| Sugars 15.5g | 10% |
| Protein 52.76g | 84% |
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