| previous | next |
Title: Barbecued Turkey and Vegetables
Categories: Crockpot Poultry Main
Yield: 4 Servings
| 1 | c | Barbecue sauce |
| 1/2 | c | Hot water |
| 2 | Skinless turkey thighs; cut in half, | |
| ; about 2 |
ounds lb 3 md potatoes; unpeeled, cut in : ; 8 pieces each 6 md carrots; in 2 1/2x1/2" : -sticks
In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turke yand vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables. MC formatting by bobbi744@sojourn. com
NOTES : Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup. Stir and add back to crockpot, on High. Cook to thicken. Per serving: 380 calories, 9 g. fat, 14% of total calories from fat, 85 mg. cholesterol.
From the recipe files of Carole Walberg
Posted to MM-Recipes Digest V4 #10 by Dean Powers Recipe by: Fast and Healthy Magazine, 'Jan. '96
previous next