>turkey, drain, and place in 3-1/2 quart or larger crock pot
Turkey -- In a
Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
Place mixture in the bottom of a 4-5 quart crock pot.
Pour chicken stock over mixture making sure all the stuffing is well covered.
Place turkey on top of stuffing.
Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.
Remove turkey from wrapper and set gravy
Wash & dry turkey breast. Leave skin on.
Rub entire breast with olive oil
Layer onion and potato in bottom of slow cooker. Add wine. Place turkey breast on top. Sprinkle turkey with onion soup, sage and thyme. Drizzle with butter. Cover and cook on low 6-8 hours or high 3-4 hours.
Optional: drain juices into a saucepan. Whisk in a little flour or cornstarch to thicken. Serve with meat and vegetables.
Rinse turkey breast and pat dry with paper towels.
Place in crock pot breast side down.
Pour chicken broth over turkey.
Two hours into cooking time, mix other ingredients and pour over turkey.
Make gravy with juices if desired.
Cook 8-10 hours in crock pot on low.
Salt turkey breast and place in crock-pot.
Mix soup with the water.
Slowly pour over top of turkey breast.
Cover and bake slowly, 8 to 10 hours or until done.
Let turkey breast rest on platter before serving.
The drippings make a nice base for gravy.
Dissolve bouillon cube in hot water. Mix with cranberry sauce and pepper. Pour mixture over turkey breast in crock-pot. Cook on low all day.
elery in cavity of turkey breast.
Sprinkle turkey with salt and pepper
Place turkey breast down in crock pot.
Combine melted margarine or butter, lemon juice and Italian salad dressing and pour over turkey breast.
Cook all day on low.
Wash and pat dry turkey breast.
Season lightly with salt. Place in crock-pot with 1 stick of margarine.
Turn on low for 10 to 12 hours.
Great to do overnight.
Very moist.
Rinse the breast under cold water, then pat
Spray crock-pot with nonstick spray.
Place turkey breast inside and sprinkle on seasoning items.
Cover and cook on high for 4 hours.
For a prettier finish, brown under broiler when done.
Place turkey in crock-pot, add the creamed soup and cook for 4 hours on high or all day on low.
If juice is thin, add a little flour, and cook a little longer.
If you desire, you can add boiled eggs to the juice.
Rinse and dry turkey breast.
Lift skin up from meat, do not remove.
Cover whole breast with mix inside and out, including under the skin.
Cook on high 1 hour and low 6 to 7 hours or until meat registers 160. If using smaller turkey breast adjust time accordingly.
Cut raw vegetables in chunks.
Put in large crock-pot.
Add water and rosemary.
Cover and cook on low for 10 to 12 hours. You can also use sage or your favorite herbs instead of rosemary. Strain liquid and thicken for gravy.
Place all in crock-pot on low.
Cook 8 hours.
You might have to thicken soup for gravy.
Place frozen turkey breast in slow cooker.
Pour remaining ingredients on top.
Cover and cook on low for 7- 8 hours.
Heat 1 tbs. oil in skillet. Saute onions and garlic until soft, and slightly browned. Put into crock pot.
Heat remaining oil and brown ground turkey (I use ground dark meat, not as dry as breast meat when cooked). Put meat into crock pot.
Add remaining ingredients to crock pot and stir together.
Cover and cook on high for 4-6 hours.
Serve in large bowls, with cornbread on side.
Optional toppings at table: Diced red or sweet yellow onion. Shredded cheddar or pepper jack cheese. Sour cream.