Recipe: Turkey in Cranberry Leek Sauce (crock pot)

TURKEY IN CRANBERRY LEEK SAUCE

1 Tbsp. olive oil
1 skin on, bone-in turkey breast (about 1 1/2 lbs.)*
2 medium leeks, white part mainly with just a bit of the green, cleaned and thinly sliced
2 cloves garlic, minced
2 tsp. dried thyme leaves
1/2 tsp. cracked black peppercorns
1 Tbsp. all-purpose flour
1 cup chicken stock
Salt, optional
1/2 cup dried cranberries
2 Tbsp. finely chopped parsley

In a skillet, heat oil over medium high heat. Add turkey breast, skin side down, and cook until nicely browned, about 4 minutes. Transfer, skin side up, to a slow cooker.

Reduce heat under the skillet to medium and add leeks and cook until softened, about 5 minutes.

Add garlic, thyme and peppercorns and cook, stirring for 1 minute.

Add flour and cook, stirring, for 1 minute.

Add stock and cook, stirring, until the mixture begins to thicken, about 2 minutes.

Season to taste with salt, if using. Stir in the cranberries. Pour the sauce over the turkey in the slow cooker.

Cover and cook on low for 5 1/2 to 6 hours (or on high for 2 1/2 to 3 hours) until an instant-read thermometer inserted into the center of the breast registers 175 degrees F.

Transfer to a platter to carve, top with sauce and serve garnished with parsley.

*If using skinless turkey breast, skip the browning step.

Source: The Healthy Slow Cooker: More than 100 Dishes for Health and Wellness by Judith Finlayson