|
Directions:
- In a 3 1/2- or 4-quart slow cooker place turkey. Add onion. In a bowl combine cranberry juice, mustard, and cayenned pepper. Pour over turkey and onion.
- Cover and 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 with foil to keep warm.
- For sauce, strain cooking juices into a large measuring cup. If necessary, add water to make 1 1/2 cups. In a small saucepan combine the juices and cranberries. Stir together 1 tablespoon water and cornstarch; 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 cooked barley with nectarine. Serve turkey and sauce over barley mixture.
Nutrition Fact per Serving: 436 cal. 11 g total fat(3 g sat. fat), 116 mg chol., 365 mg sodium, 41 g carb, 6 g fiber, 42 g pro.
|
