|1||Package (2 pieces) Maple Leaf Prime Naturally® Turkey Thighs|
|2 tbsp||(30 mL) Flour|
|Salt and pepper|
|1 tbsp||(15 mL) Vegetable oil|
|1 cup||(250 mL) Sliced shallots|
|2 tbsp||(30 mL) Thinly sliced garlic|
|1/3 cup||(80 mL) Red wine|
|1/2 cup||(125 mL) Dried cranberries|
|1/2 can||(295 mL) Can frozen orange juice concentrate|
|1 1/2 cups||(375 mL) Chicken broth|
DREDGE turkey thighs in flour seasoned with salt and pepper. Heat oil in a skillet over medium-high heat. Add turkey and cook for 2-3 minutes per side or until golden brown. Remove from pan and transfer to slow cooker.
ADD shallots and garlic to the same skillet and sauté for 1-2 minutes. Add red wine and scrape up any brown bits from the bottom of the pan, using a wooden spoon. Add cranberries and simmer for 1-2 minutes. Add orange juice and broth. Transfer mixture to slow cooker and add herbs. Cook, covered on high for 3-4 hours or on low for 8-10 hours.
Serve with mashed potatoes.
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