Crock Pot Turkey and Macaroni



1 tsp. vegetable oil

1-1/2 lb. ground turkey

2 cans (10-3/4 oz. ea.) condensed tomato soup, undiluted

1 can (16 oz.) corn, drained

1/2 cup onion, chopped

1 can (4 oz.) sliced mushrooms, drained

2 TB ketchup

1 TB mustard

Salt and black pepper

2 cups uncooked macaroni, cooked and drained

   

Heat oil in large nonstick skillet over medium high heat; Brown turkey,

stirring to break up meat.

Transfer turkey to crock pot/slow cooker.



Add soup, corn, onion, mushrooms, ketchup, mustard, salt and pepper to slow

cooker; mix well.



Cover; cook on LOW heat setting for 6 to 8 hours or on HIGH heat setting for

3 to 4 hours.



Stir in macaroni. Cover; cook on LOW heat setting for an additional 30

minutes.



Serves: 4 to 6.

Crockpot Turkey Breast



2 - 3-1/2 lb frozen turkey breast (not thawed)

1/2 cup orange juice

1/2 cup water

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/8 cup sugar



Place frozen turkey breast in slow cooker. Pour remaining ingredients on top. Cover and cook on low for 7 - 8 hours.

Moist and Tender Turkey with Gravy



1 (15-ounce) can chicken broth

2 cups water

2 stalks celery, cut into large pieces

1 medium onion

1/4 cup butter

1/2 to 1 teaspoon favorite seasoning

1 (4- to 6-pound) turkey breast, thawed

1/4 cup of shake-and-blend flour

1/2 cup cold water



In your crockpot, combine broth, water, celery, onion,

butter and seasoning. Heat on high until it simmers. Add

turkey, breast-side down, cover and cook on high for 4 to

6 hours. Turkey is done when the temperature reaches 180

degrees.



When turkey is cooked, remove from crockpot and let

stand for 10 minutes before slicing.



Meanwhile, to prepare gravy, strain vegetables, and put

broth into a large nonstick skillet. Heat to boiling. Mix

shake-and-blend flour with cold water and stir until

flour is dissolved. Pour flour mixture into broth and

heat, stirring constantly, until gravy is thick and

bubbly. Serve with hot sliced turkey. Makes 10 servings.

Tex Mex Turkey Loaf



2/3 cup salsa

1 egg, beaten

1/4 tsp. pepper

1/4 tsp. salt

1-1/4 lbs. ground turkey



In medium bowl, combine salsa, egg, pepper, salt and mix well. Add

ground turkey and combine. Form into a 6" round loaf and place loaf on

a rack or balled up foil balls in a 3 quart crockpot. Cover slow cooker

and cook on low for 4-5 hours, until turkey is thoroughly cooked.



Serves 4

Crockpot Turkey Sandwiches



6 C. diced turkey

3 C. diced cheese (American or Velveeta)

1 can cream of mushroom soup

1 can cream of chicken soup

1 onion, chopped

1/2 C. Miracle Whip



Mix all of the above and put in crock pot 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.

SLOW COOKER TURKEY & DUMPLINGS



Preparation time: 25 min Cooking time: 7 hrs 20 min

Yield: 6 servings





Turkey Ingredients:



1 large (1 cup) onion, sliced

2 ribs (1 cup) celery, chopped

2 medium (1 cup) carrots, chopped

1 bay leaf

1 (2 to 2 1/2-pound) bone-in turkey breast half

1 (12-ounce) jar roasted turkey gravy

Salt, if desired

Pepper, if desired

Dumplings Ingredients:



1 cup all-purpose baking mix

1/4 cup LAND O LAKES® Cheddar Cheese, shredded

2 teaspoons dried parsley

1/3 cup LAND O LAKESTM Half & Half or Fat Free Half & Half





Spray 5 to 6-quart slow cooker with no-stick cooking spray. Place onion,

celery, carrots and bay leaf in slow cooker. Top with turkey breast half. Pour

gravy over top. Cover; cook on Low heat setting 7 to 8 hours or until turkey

is fork tender.



Increase heat setting to High. Remove turkey and bones from slow cooker;

discard skin. Keep turkey warm. Stir vegetables and sauce.



Combine baking mix, cheese and parsley in small bowl; mix well. Add half &

half. Stir just until moistened. Drop 8 rounded tablespoons of dumpling dough

onto vegetables and sauce. Cover; cook until dumplings are no longer doughy

(20 to 25 minutes).



Meanwhile, remove turkey from bones; keep warm. Serve turkey with sauce and

dumplings. Season with salt and pepper, if desired.



Recipe Tip

Make your morning prep even easier by slicing and chopping the onions,

celery and carrots the night before. Place in covered container or resealable

plastic food bags; store in refrigerator until ready to use.



Recipe Tip:

Use caution when cooking meat on the bone in the slow cooker. Often the meat

becomes so tender the bone falls away. Make sure small bones are removed

from the turkey mixture.

Crock Pot Turkey

Ingredients:

* 6 lb Turkey breast
* 1 tb Salt
* 2 lg Onions
* Garlic powder
* Paprika

Preparation:

1. Thaw frozen turkey in refrigerator till almost thawed
2. The next day put the breast of turkey in a large bowl with
salt water, about 1 tb. of salt. Refrigerate overnight.
3. Slice the onions and put in the bottom of the stockpot.
4. Pat the turkey dry with paper towels.
5. Sprinkle with garlic powder and paprika, liberally.
6. Cook 4 1/2 hours on high.

Serves 4

Slow Cooked Garlic Turkey Breast



5-7 pound bone-in turkey breast

4-6 garlic cloves

2 tablespoons dried or fresh lemon peel

2 tablespoons minced fresh parsley

11/2 tsp. freshly ground black pepper

1/2 tsp. kosher or sea salt

1 tablespoon olive oil



Remove extra parts and gravy packet from turkey breast, rinse and pat dry. Place the garlic cloves under the skin of the turkey in various places. Combine the lemon peel, parsley, salt, pepper and oil. Rub this mixture on the turkey all over. Place the turkey breast inside the crock pot. Cover and cook on low for 8-9 hours or on high for 5-6 hours. Check for an internal temperature of about 180 to make sure it’s done.