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! 








2 comments:

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

    ReplyDelete
    Replies
    1. No water was needed when making this recipe.

      Delete

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