Recipe by dicentra
Cooking Light Oct 2003. Use a cut up chicken if you can't find turkey thighs.
Top Review by Dr. Jenny
I found turkey thighs on special at the supermarket and was looking for a recipe to make with them. Boy, am I glad to have stumbled upon this winner! We had this for dinner tonight and really enjoyed it. I halved the recipe to accommodate 1.5 lb turkey without any problems and kept it in the crockpot for about 8 hours (which was fine and probably it could even go longer if the cook needed). This recipe is also extremely easy to prepare (I came home on my lunch hour, did the fast prep, and got it going in the crockpot). Since I take a dance class later in the evening, it was great to have dinner on the table right when I got home. Since this yields a nice flavorful sauce, we served over mashed potatoes as well as a side of green beans. I would definitely make this again. The only modification I made was to chop the olives because I have heard DH comment one too many times, "I would chop the olives for better distribution..." :) Thanks so much!
- 1 cup thinly sliced leek (about 1 large)
- 1 cup ruby port or 1 cup other sweet red wine
- 3⁄4 cup dried cherries
- 3⁄4 cup pitted kalamata olive
- 1⁄3 cup fresh orange juice (about 1 orange)
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- 4 fresh thyme sprigs
- 1 (3 inch) cinnamon sticks
- 1 1⁄2 teaspoons salt, divided
- 3 1⁄2 lbs turkey thighs, skinned
- 1 tablespoon ground cumin
Directions See How It's Made
- Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt.
- Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin.
- Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.