Cranberry Turkey ThighsOctober 5, 2009 | Email This Post Print This Post Post a Comment
1 (16 ounce) can jellied cranberry sauce
1/2 cup bottled chili sauce
1 tablespoon vinegar
1/4 teaspoon pumpkin pie spice
2 1/2 to 3 pounds turkey thighs, skinned
In a 3 1/2 or 4-quart slow cooker stir together cranberry sauce, chili sauce, vinegar and spice. Place turkey thighs, meaty side down on sauce mixture.
Cover and cook on LOW for 9 to 10 hours or on HIGH for 4 1/2 to 5 hours.
Transfer turkey to a serving dish. Skim fat from sauce. Serve sauce with turkey.
Makes 4 to 6 servings.