Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
Cover; cook on low setting for 6 to 7 hours.
About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.
lastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into
Coat inside of a 4-quart slow-cooker with cooking spray.
Add stuffing mix, onion, celery, and cranberries.
Combine broth and melted butter.
Pour over stuffing and stir gently.
Remove string from turkey breast; rinse turkey breast.
Place turkey in slow cooker on top of stuffing.
Combine salt, pepper, and thyme; sprinkle over turkey.
Cover and cook on HIGH 1 hour. Reduce to LOW and cook 5 to 6 hours or until a meat thermometer inserted in turkey registers 170\u00b0.
b>slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey
epper.
Place the dry stuffing mix in a bowl and
he mixture into the slow cooker. Season the turkey breast all over with
ushroom soup into a large slow cooker until smoothly combined, and mix
Combine soups and 1 soup can of water in saucepan, heat just enough to mix well.
Pour soup mix into large slow cooker, add all other ingredients and mix well.
Cover and cook on low for 5 hours.
Wash and dry the turkey breast and place in a slow cooker.
Pour the apple cider in the bottom of the slow cooker. Add the bay leaves.
Combine the paprika, poultry seasoning, pepper, and salt and rub over the top of the turkey breast.
Cover the slow cooker and cook on low until the turkey breast is done, usually 4-5 hours.
Wash and dry Turkey Breast and place in slow cooker.
Pour the apple cider in the bottom of the slow cooker.
Combine the spices and rub over the top of the Turkey Breast.
Cover the slow cooker and cook on low until the turkey breast, usually 4-5 hours.
\"The resulting spicy juices are a great low-fat gravy to serve over mashed potatoes.
eat, and pan-fry the turkey breast until the meat is
Melt butter in a large skillet over medium heat. Saute turkey, onions, and garlic in the butter until turkey is no longer pink, 8 to 10 minutes.
While turkey is cooking, combine chile peppers, cumin, oregano, salt, and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions.
Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.
Sprinkle turkey with salt and pepper.
Place turkey in 5-6 quart slow cooker.
Mix plum sauce, green onions and soy sauce; pour over turkey.
Cover and cook on low 8-10 hours till juices run clear.
Remove turkey from cooker.
Cover with foil; keep warm.
Remove any fat from sauce.
Mix cornstarch and water; stir into sauce.
Cover and cook on high for 15-20 minutes till thick.
Cut turkey from drumsticks.
Serve with sauce and prepared rice.
killet over medium heat. Add turkey thighs and brown on both
Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.
Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well.
Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.
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.
Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Coat the inside of a slow cooker with cooking spray, and scoop turkey in, leaving about 1 tbsp of fat in the skillet. Brown onion in the skillet, 6-8 minutes, then add to slow cooker.
Mix in water, tomato soup, tomatoes, kidney beans, black beans and corn. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.
Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
Cook on High for 4 hours (or on Low for 8 to 10 hours).
Brown turkey and onion in large skillet