ZESTY TURKEY THIGHS
Source: Biggest Book of Slow Cooker Recipes by Better Homes & Gardens

It's economical to use turkey portions in your favorite dishes, in this recipe, two thighs serve six people.

2 turkey thighs (2 1/2 to 2 3/4 pounds), skinned
2/3 cup chopped onion
3/4 cup cranberry juice cocktail
1/4 cup Dijon-style mustard
1/4 teaspoon ground red pepper
1/2 cup dried cranberries or cherries
1 tablespoon water
2 teaspoons cornstarch
3 cups hot cooked barley
1 medium nectarine or pear, cored and chopped

Rinse turkey thighs. Place turkey thighs in the bottom of a 3 1/2 to 4-quart slow cooker. Add onion.

In a bowl combine cranberry juice cocktail, mustard, and red pepper. Pour over all.

Cover cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.

Remove turkey; cover to keep warm.

FOR SAUCE:
Strain cooking juices. Measure juices; If necessary, add water to make 1 1/2 cups.

In a small saucepan combine juices and cranberries or cherries.

Stir together cornstarch and 1 tablespoon water; add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

TO SERVE:
Toss hot cooked barley with nectarine or pear. Serve turkey and sauce over barley mixture.