1 C. thinly sliced leek (about 1 large)
\n1 C. ruby port or other sweet red wine
\n3\/4 C. dried cherries
\n3\/4 C. pitted kalamata olives
\n1\/3 C. fresh orange juice (about 1 orange)
\n1 tsp. paprika
\n1 tsp. crushed red pepper
\n4 fresh thyme sprigs
\n1 (3-inch) cinnamon stick
\n1 1\/2 tsp. salt, divided
\n3 1\/2 lb. turkey thighs, skinned
\n1 T. ground cumin<\/p>\n
Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1\/2 tsp. salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 tsp. salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.<\/p>\n
Yield: 8 servings
\nCalories: 314
\nFat: 12.1g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. thinly sliced leek (about 1 large) 1 C. ruby port or other sweet red wine 3\/4 C. dried cherries 3\/4 C. pitted kalamata olives 1\/3 C. fresh orange juice (about 1 orange) 1 tsp. paprika 1 tsp. crushed red pepper 4 fresh thyme sprigs 1 (3-inch) cinnamon stick 1 1\/2 tsp. salt, divided 3 1\/2 lb. turkey thighs, skinned 1 T. ground cumin Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in…<\/p>\n