Sunday, December 9, 2012

Crock Pot Recipe 14




Turkey thighs with Dried Cherries and Olives




This recipe provides 8 servings.

                 

 Serving Size: 3 ounces turkey and approx. 1/3 cup cooking fluid



Ingredients:


1) 1 cup thinly sliced leek ( approx. 1 large leek)
2) 3/4 cup dried cherries
3) 3/4 cup pitted kalamata olives
4) 1 cup sweet red wine or ruby port
5) 1/3 cup fresh orange juice
6) 1 teaspoon crushed red pepper
7) 1 teaspoon paprika
8) 5 thyme sprigs
9) 1 (3-inch) cinnamon stick
10) 3 1/2 turkey thighs, skinned
11) 1/4 teaspoon salt
12) 1 tablespoon ground cumin







Instructions:



1) Combine first 9 ingredients in crock pot, stirring well.


2) Rinse turkey with cold water; pat dry. Sprinkle with salt and cumin. Place in crock pot. Cover and cook on low for 6 hours. Discard thyme sprigs and cinnamon stick. Serve turkey with cooking liquid.


Recipe Insight:  This dish is great served with couscous!    Turkey skin contains a lot of fat; removing it reduces the fat by approx. one-third. The skin is easy to remove.




Nutritional value per serving:


Calories: 335
Total Fat: 10.5 grams  (2.5 grams saturated)
Protein: 29 grams
Carbs: 18 grams
Fiber: 3 grams
Cholesterol: 121 mg
Sodium: 388 mg
Calcium: 56 mg












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