SLOW-COOKER ASIAN TURKEY AND VEGETABLES
Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 6
Steps:
- In 3- to 4-quart slow cooker, place turkey. In small bowl, mix dry seasoning mix and 1 cup water; pour over turkey.
- Cover; cook on Low heat setting 7 to 8 hours.
- Remove turkey from cooker; place on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces; return to cooker. Stir in both boxes of vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are thoroughly heated.
- Meanwhile, cook rice in 4 cups water as directed on package. Stir vegetable and turkey mixture. Serve over rice.
Nutrition Facts : Calories 440, Carbohydrate 68 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 8 g, TransFat 0 g
SLOW-COOKED TURKEY ROAST WITH VEGETABLES
Boneless turkey, carrots, potatoes and onions prepared in the slow cooker
Provided by Butterball
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.
- Remove turkey from package. Pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Sprinkle seasoning blend over turkey. Place over vegetables. Cover with lid.
- Cook on low 6 to 8 hours or until turkey reaches 170°F when tested in center with meat thermometer.
- Remove turkey from slow cooker. Let stand 10 minutes.
- Meanwhile, stir potato flakes into vegetables in slow cooker. Let stand, covered, 5 minutes. Remove string netting from turkey; carve into slices. Serve with the vegetable mixture.
Nutrition Facts : Calories 270, Fat 5 g, Cholesterol 75 mg, Sodium 1610 mg, Protein 32 mg, ServingSize 8
SLOW COOKER TURKEY AND VEGETABLES
This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.
Provided by fozziesmom
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g
ASIAN TURKEY PATTIES AND VEGETABLES
Make these sweet-and-sour turkey patties in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Grate 1 teaspoon peel from orange. Peel orange; discard peel. Cut orange into thin wedges or slices.
- Mix stir-fry sauce, brown sugar and orange peel.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet about 3 minutes on each side or until light brown.
- Move turkey to one side of skillet. Add stir-fry sauce mixture and vegetables to other side of skillet; stir well to coat vegetables with sauce.
- Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes; stirring occasionally, until vegetables are crisp-tender. Stir in orange wedges. Serve turkey topped with vegetable mixture.
Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1840 mg
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BRAISED TURKEY AND ASIAN VEGETABLES RECIPE | MYRECIPES
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Servings 8Calories 249 per serving
- Remove stems from mushrooms; slice mushrooms. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.
- Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on each side or until browned. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.
- Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.
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