| |
| |
| 3 cups |
|
peeled and cubed Potatoes |
|
| 2 cups |
|
quartered Mushrooms |
|
| 1 1/2 cups |
|
chopped Carrots |
|
| 1 cup |
|
chopped Onions |
|
| 2 |
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cloves Garlic, minced |
|
| 1 tsp |
|
ground Thyme and dried Basil |
|
| 1/2 tsp |
|
Black Pepper |
|
| 2 lbs |
|
boneless skinless turkey breast, cut into 1" cubes |
|
| 1 cup |
|
FF Chicken broth |
|
| 1 1/2 Tbs |
|
Tomato Paste |
|
| 1 tsp |
|
lite Worcestershire Sauce |
|
| 1/4 cup |
|
chopped fresh Parsley |
|
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| |
| 1 |
Combine the first 8 ingredients in a 3-quart or larger crockpot. |
| 2 |
Arrange turkey over top of vegetables. |
| 3 |
Mix broth, tomato paste and Worcestershire sauce in a small bowl. |
| 4 |
Pour over turkey. |
| 5 |
Cover and cook on LOW setting for approximately 8 hours. |
| 6 |
During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. |
| 7 |
Stir in parsley just before serving. Makes 6 servings |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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