Prep Time: 20 minutes
Cook Time: 8 hours
Ingredients:
- 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
Preparation:
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. Serves 4
Note: You can certainly thicken the liquid by uncovering the slow cooker; cook on high for 20-30 minutes until thickened. There's no danger of this. Either method: a slurry or reduction, works well.
Thanks for reviewing my recipe! I like using a slurry because it thickens so much faster than reduction. If you stir the cornstarch and cold water together thoroughly before adding it to the liquid in the crockpot, it will not be grainy. Also make sure to cook on high for at least 20 minutes so the raw cornstarch flavor cooks out.
You can, of course, use the reduction method if you'd like. There's no danger to it.
