1 lb New potatoes; quartered
2 lb Turkey thighs; skinned
1/3 c Coarse-grain brown mustard
1/4 c Maple syrup or
- maple-flavored syrup
1 tb Quick-cooking tapioca
Place potatoes in a 3 1/2 or 4 quart slow cooker. Place
turkey thighs on potatoes. In a small bowl stir together
mustard, syrup, and tapioca. Pour over turkey.
Cover and cook on low-heat setting for 6 to 7 hours or on
high-heat setting for to 3 to 3-1/2 hours.
Makes 4 servings.
Better Homes & Gardens | July 2015
MM Format by Dave Drum - 15 July 2015
Uncle Dirty Dave's Archives
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