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crockpot - Sweet + Spicy Turkey

Source of Recipe

from RdJ Petite
crockpot - Sweet + Spicy Turkey


2 1/2 pounds turkey, (about 2 thighs worth)
rinsed and skinned
2/3 c. chopped onion
3/4 c. cranberry juice cocktail
1/4 c. Dijon style mustard
1/4 tsp. ground red pepper
1/2 c. dried cranberries or cherries
1 tbsp. water
2 tsp. cornstarch
3 c. barley, cooked
1 med. pear, cored and chopped

Place turkey in bottom of a 3 1/2 or 4 quart crockpot/slow cooker (crock pot).
Add onion.
In a bowl combine cranberry juice cocktail, mustard, and red pepper.
Pour over turkey.
Cover; cook on low heat setting for 5 to 6 hours. Remove turkey; cover to keep warm.
For sauce, measure juices and add water to make 1 1/2 c., if necessary.In a small saucepan combine juices and dried berries.
Stir together cornstarch and 1 tbsp. water; add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Simmer and stir for 2 minutes more.
Toss hot cooked barley with pear.
Serve turkey and sauce over barley mixture.
Makes 4 to 6 servings.