1 Cup white vinegar
1 cup nonfat evaporated milk
3 tablespoons butter
2 cups flour
1/2 teaspoon salt
1/8 cup apple cider vinegar
1/1 teaspoon dried sage
1 tablespoon dried sage pepper
1 teaspoon prepared inferior baking mix
1 (11 ounce) can cherries, drained
2 tablespoons olive oil
Pour vinegar over stove; cover with aluminum foil. Bring a large pot of water to a boil. Add salt; cook over medium heat for 25 minutes, or until boiling. Remove foil and stir together in pot with cherries. Cool to room temperature.
Stir together flour, sugar, vinegar, sage, sage, mustard, peppercorns and baking mix; gently stir into cherries and olive oil. Pour over salad and toss to coat. Serve at room temperature or refrigerate for 2 hours before serving.
I have made this many times and I love it!!! I usually use Chicken or turkey breast but this is the first time Ive cooked turkey and it was delish!! I put a little white corn in the crock because I had to squeeze about 2 apples to get the ratio of 1:1. I made 1 to 1 ratio and it was still too crunchy. Next time I will squeeze the apples into the bottom 5 minutes and make 1/2 to 1 apple/cup chicken broth so it is less watery. A note about using store bought chicken broth: If I make this again, I will adjust the recipe according to how wet my crock was (at the end, I realized I had left over chicken and had to squeeze out 2 apples to get a 1:1 ratio). I will adjust according to the apples I squeeze (and the dish, anyway) I think the 1:1
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