3 lbs. turkey thighs, boned and skinned
1 Tbsp. olive oil
1/2 cup pitted prunes, cut into pieces
1/2 cup dried apricot halves, cut into pieces
1/2 cup orange juice
1/4 cup dry red wine or more orange juice
4 cloves garlic, minced
2 Tbsp. honey
1 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. salt
1/8 tsp. white pepper
2 Tbsp. cornstarch
3 Tbsp. cold water
Heat large skillet and brown turkey thighs in olive oil. Place turkey in 3-4 quart crockpot and top with fruit. In small bowl, mix together orange juice, wine, garlic, honey, thyme, marjoram, salt and pepper and blend. Pour over turkey and fruit. Cover crockpot and cook on low for 6-8 hours, until turkey is tender and thoroughly cooked.
To thicken sauce, combine cornstarch and cold water in small bowl. Stir into crockpot. Cover and cook on high heat for 10-15 minutes until thickened. Serve over hot cooked noodles, rice, or couscous.
Source: About
1 Tbsp. olive oil
1/2 cup pitted prunes, cut into pieces
1/2 cup dried apricot halves, cut into pieces
1/2 cup orange juice
1/4 cup dry red wine or more orange juice
4 cloves garlic, minced
2 Tbsp. honey
1 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. salt
1/8 tsp. white pepper
2 Tbsp. cornstarch
3 Tbsp. cold water
Heat large skillet and brown turkey thighs in olive oil. Place turkey in 3-4 quart crockpot and top with fruit. In small bowl, mix together orange juice, wine, garlic, honey, thyme, marjoram, salt and pepper and blend. Pour over turkey and fruit. Cover crockpot and cook on low for 6-8 hours, until turkey is tender and thoroughly cooked.
To thicken sauce, combine cornstarch and cold water in small bowl. Stir into crockpot. Cover and cook on high heat for 10-15 minutes until thickened. Serve over hot cooked noodles, rice, or couscous.
Source: About