Slow Cooker Turkey And Vegetables Recipes

SLOW-COOKER ASIAN TURKEY AND VEGETABLES

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.

SLOW-COOKER BARBECUED TURKEY AND VEGETABLES

Steps:

• In medium bowl, mix barbecue sauce and water. Layer turkey, potatoes and carrots in 4- to 6-quart slow cooker. Pour sauce mixture over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces. Drizzle cooking juices over turkey and vegetables.

SLOW COOKER TURKEY WITH VEGETABLES

Steps:

• Place the potatoes, carrots, and onion in the bottom of the crock pot. Place the turkey breast, meaty side down, on top of the vegetables. Pour the broth over the turkey and vegetables then season as desired with salt and pepper. Cover the crock pot and cook on low heat for 6-8 hours or until the turkey is cooked through. Remove the turkey to a cutting board and carve as desired. Serve with the vegetables.

SLOW COOKER TURKEY AND VEGETABLE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
• Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
• Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

SLOW-COOKER TURKEY BREASTS WITH WINE & BACON

Steps:

• Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don't pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.
• Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
• Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
• Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
• Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.

SLOW COOKER TURKEY VEGETABLE SOUP

Steps:

• Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
• Place in the bottom of a 6qt slow cooker.
• Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
• Stir in parsley and serve.

TURKEY LEG POT ROAST (FOR SLOW-COOKER)

Steps:

• In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
• Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.

SLOW COOKER ROASTED VEGETABLES

Steps:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.

SLOW-COOKED TURKEY ROAST WITH VEGETABLES

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.

SLOW COOKER TURKEY AND VEGETABLES

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.