Fix-It and Forget-It Holiday Main Dishes and Sides (5 page)

Herb-Roasted Turkey Breast

Kristi See

Weskan, KS

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 5- to 6-qt.

5 tsp. lemon juice

1 Tbsp. olive oil

1-2 tsp. pepper

1 tsp. dried rosemary, crushed

1 tsp. dried thyme

1 tsp. garlic salt

6-7-lb. bone-in turkey breast

1 medium onion, cut into wedges

1 celery rib, cut into 2”-thick pieces

½ cup white wine,
or
chicken broth

1. Spray slow cooker with nonstick cooking spray.
   
2. In a small bowl, combine lemon juice and olive oil. In another bowl, combine pepper, rosemary, thyme, and garlic salt.
   
3. With your fingers, carefully loosen skin from both sides of breast. Brush oil mixture under skin. Rub herb-seasoning mixture under and on top of skin.
   
4. Arrange onion and celery in slow cooker. Place turkey breast, skin-side up, on top of vegetables.
   
5. Pour wine around breast.
   
6. Cover. Cook on Low 4-6 hours, or until meat is tender but not dry.
   

Note:

I made this turkey recipe for our first Thanksgiving after we were married. We really enjoyed the taste. Clean-up was easy, and because I prepared the turkey in the slow cooker, I wasn’t short on oven space.

Variations:

1. Add carrot chunks to Step 4 to add more flavor to the turkey broth.
   
2. Reserve broth for soups, or thicken with flour-water paste and serve as gravy over sliced turkey.
   
3. Freeze broth in pint-sized containers for future use.
   
4. Debone turkey and freeze in pint-sized containers for future use. Or freeze any leftover turkey.
   

Liz Ann Yoder

Hartville, OH

See Turkey Cacciatore, page 188, for a great dish with cut-up cooked turkey!

Turkey Breast with Orange Sauce

Jean Butzer

Batavia, NY

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 7-8 hours

Ideal slow cooker size: 6-qt.

1 large onion, chopped

3 garlic cloves, minced

1 tsp. dried rosemary

½ tsp. pepper

2-3-lb. boneless, skinless turkey breast

1½ cups orange juice

1. Place onions in slow cooker.
   
2. Combine garlic, rosemary, and pepper in a small bowl.
   
3. Make gashes in turkey, about ¾ of the way through at 2” intervals. Stuff with herb mixture. Place turkey in slow cooker.
   
4. Pour juice over turkey.
   
5. Cover. Cook on Low 7-8 hours, or until turkey is no longer pink in center.
   

Note:

This very easy, impressive-looking and -tasting recipe is perfect for company.

Turkey Thighs, Acorn Squash, and Apples

Mary E. Wheatley

Mashpee, MA

Makes 6-8 sevings

Prep. Time: 35 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 6-qt.

2 lbs. acorn squash, peeled, seeded, and cut into 1”- thick rings

6 medium-sized Granny Smith,
or
other tart, apples cored and cut into ½”-thick rings

4 turkey thighs, skin and excess fat removed

salt and pepper to taste

1 shallot,
or
small onion, chopped

½ cup apple juice,
or
cider

1 Tbsp. apple brandy

3 Tbsp. brown sugar

1 tsp. ground cinnamon

½ tsp. ground allspice

1. Spray inside of slow cooker with non-stick spray. Layer in squash, followed by apple rings.
   
2. Place turkey thighs on top. Sprinkle with salt, pepper, and onion or shallot.
   
3. In a small bowl, combine apple juice, brandy, brown sugar, cinnamon, and allspice. Pour over turkey.
   
4. Cover. Cook on Low 6-8 hours, or just until turkey and squash are tender.
   

Barbecued Turkey Cutlets

Maricarol Magill

Freehold, NJ

Makes 6-8 servings

Prep. Time: 10 minutes • Cooking Time: 3 hours

Ideal slow cooker size: 4- to 5-qt.

6-8 (1½-2 lbs.) turkey cutlets

¼ cup molasses

¼ cup cider vinegar

¼ cup ketchup

3 Tbsp. Worcestershire sauce

1 tsp. garlic salt

3 Tbsp. chopped onion

2 Tbsp. brown sugar

¼ tsp. pepper

1. Place turkey cutlets in slow cooker.
   
2. Combine remaining ingredients in bowl. Pour over turkey.
   
3. Cover. Cook on Low 3 hours.
   

Serve over
white
or
brown rice
.

Turkey Fajitas

Carol Ambrose

McMinnville, OR

Makes 8 servings

Prep. Time: 10-15 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 2½-qt.

2½ lbs. turkey tenderloins

1¼-oz. envelope taco seasoning mix

1 celery rib, chopped

1 onion, chopped

14½-oz. can mild diced tomatoes and green chilies, undrained

1 cup (4 oz.) shredded cheddar cheese

8 (7½”) flour tortillas

Toppings:
lettuce
sour cream
sliced olives
chopped tomatoes

1. Cut turkey into 2½”-long strips. Place in zip-top plastic bag.
   
2. Add taco seasoning to bag. Seal and shake to coat meat.
   
3. Empty seasoned turkey into slow cooker. Add celery, onion, and tomatoes. Stir together gently.
   
4. Cover. Cook on High 3-4 hours, or just until turkey is cooked through and tender.
   
5. Stir in cheese.
   
6. Warm tortillas according to package directions. Spoon turkey mixture evenly into center of each tortilla, and roll up.
   
7. Serve with Toppings.
   

Tip:

Put this recipe in your cooker. Then take your kids or grandkids out to cut down the tree or to do their holiday shopping. When you get back, your meal is ready!