Thursday, October 9, 2014

Crock-pot Turkey Recipe to Die For

Last night I had a few extra boys for dinner.  I wanted to make something warm and inviting and have the hole house smell good.  Kinda like it does on Thanksgiving Day!  I had a busy day planned and knew I didn't have time to make a REAL Thanksgiving meal so I decided to bring out the crock-pot and make my life easier.  I went to the store in search of turkey thighs but only could get turkey legs...So legs it was.  This meal is always a hit (using either legs or thighs) and making the gravy out of the cooking sauce, which is a combination of lingonberries and cranberries, which is a nice mix of sweet and sour meets gravy.  Hope you all enjoy this one as much as I do! Enjoy!
Crock-pot Turkey Legs with Rosemary, Cranberries and Lingonberries
6 Turkey legs
2 cans organic whole canned cranberries (Not jellied)
1/2 jar of Lingonberries
1 yellow onion quartered
3 pieces of fresh rosemary
Here it is in the crock-pot
Place all ingredients in a crock-pot and put on low for 8 hours.  Take liquid out of crock-pot and make a gravy using either flour or corn starch.  I used flour because none of the boys had a wheat allergy.  Then serve with mashed potatoes and whatever vegetable you would like.
Note: You can use turkey breasts or thighs with this recipe...I could only find legs at the store this particular day.  Enjoy! 


  1. Did you add any liquid to the gravy or did the crock-pot make enough for you?

    1. No water was needed when making this recipe.


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