SLOW COOKED SWEET and SPICY TURKEY
2 1/2 pounds turkey thighs – (about 2 thighs)
2/3 cup chopped onion
3/4 cup cranberry juice cocktail
1/4 cup Dijon-style mustard
1/4 teaspoon ground red pepper
1/2 cup dried cranberries – (or cherries)
1 tablespoon water
2 teaspoons cornstarch
3 cups barley, cooked
1 medium pear – cored and chopped
Rinse turkey thighs and remove and discard skin; place thighs in bottom of a 3 1/2 or 4 quart crockpot. Add 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 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 dried cranberries. Stir together cornstarch and 1 tablespoon water; add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Toss hot cooked barley with pear.
Serve turkey and sauce over barley mixture. Yield: 4 to 6 servings.