Crockpot turkey (corr)

1 Servings

Ingredients

Quantity Ingredient
Turkey Breast; (boneless) 1 and 1/2 pounds
1 pack Dry gravy mix. I used Mushroom/Chicken
1 cup Dry White Wine
1 Onion; (Cut into four slices)
2 smalls Potatoes
2 smalls Turnips
Baby Carrots
1 teaspoon Garlic powder
½ teaspoon Thyme
½ teaspoon Old Bay Seasoning; (not necessary if you don't have it.

Directions

Source "Ruthellen" This is a recipe that I made and is quite low in fat.

Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with pam. Also add onion and brown. Make sure that turkey is browned on all sides and ends. Turn with spoons, so the breast is not pricked with a fork. Spray crock pot with pam and put carrots on the bottom, next add potatoes, turnips and onions. (I like turnips and hubby likes potatoes, so I do both) Place turkey on top of vegetables. Mix gravy with the wine, ¼ to

½ cup water and spices. Pour on top of the turkey and vegetables.

Note: While I am browning turkey, I turn the crock pot on high to heat, first spraying with the pam. I also heat the gravy mixture before pouring the on turkey and veggies. Cover and cook on high for a one hour and then turn to low for two hours. You could put it on longer on the low setting.

Just depends what your schedule is. I check every so often to make sure turkey is moist. Thicken gravy if necessary.

To Serve: Slice turkey and put gravy on top and serve with the veggies.

This would serve 2-3, but the turkey does shrink, so one has to determine how large a serving they want to serve. I would suggest 4-5 ounces.

4 oz serving of turkey 150 calories with 35 from fat. Fat grams are 4 per 4 oz serving with 1 gram being saturated. This is the only fat in the dish.

Posted to TNT Recipes Digest by Ruthellen Mentgen <rmentgen@...> on Feb 18, 1998

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