Sunday Cranberry Turkey Crock Pot with Dry Sherry Gravy

I love quick meals but something about Sunday's makes me long for the days my Grandma would make amazing Sunday dinners.  So... I thought to myself,"why not make an easy "Sunday" meal that has the feel of something that took forever, but actually doesn't!"  Oh...and I should mention this turned out fabulous, the house smelled wonderful and was so inexpensive.  What an extra bonus!

Crock pot Ingredients:
2 Turkey legs, bone in (purchased at Cub Foods $2.05)
2 Turkey thighs, bone in (purchased at Cub Foods $1.98)
1 can whole cranberry sauce
1 large onion, cut into 1 inch chucks
1 tablespoon butter, or Earth Balance butter
1 tablespoon olive oil
1 bunch of rosemary sprigs tied together
1 pinch of chicken bouillon cube (picture below)
1/4 cup dry sherry (optional, you could use a little chicken broth or water this just adds more flavor)
Salt and Pepper to taste

Method:

1) Warm olive oil in saute pan and add chopped onion, brown slightly (4-5 minutes).

2) Place sauteed onions and can of cranberry sauce in crock pot and stir to mix together.

3) Next, salt and pepper the turkey legs and thighs.  Brown them in the same pan you sauteed the onions add the 1 tablespoon of butter if needed.  Once legs and thighs are browned on both sides place in the crock pot with the onion and cranberry mixture.  Place the sprigs of rosemary on top at this time.

4)Next deglaze the saute pan with the dry sherry (or your choice).  Then drizzle over the turkey legs and thighs in the crock pot.

5) Then add the pinch of chicken bouillon cube.  Just a pinch!

6)  Allow this to cook in the crock pot for 5 hours on high.  Meat will be so tender it will just fall off the bone!  Amazing!

The Turkey Leg served with garlic mashed potatoes and Dry Sherry Gravy!



The Turkey Thighs served with garlic mashed potatoes and Dry Sherry Gravy!

To Make the Gravy:

Drain as much of the liquid from the crock pot without removing the turkey (to keep it warm).  Place in a small saute pan (making sure you strained the large bits of onions and cranberries out).  Turn heat on medium-high and pour in 1/4 cup Dry Sherry.  Meanwhile, mix 2 tablespoons of corn starch with 3 tablespoons cold water in small cup or container. When turkey liquid is beginning to boil pour the cornstarch mixture in and continue to stir until it thicken to your likeness!  Ready to place over the meat, potatoes or whatever else you want to serve.