Sunday Dinner: Turkey Breast Roast In the Slow Cooker with Green Beans and Baby Potatoes

Cranberry sauce & Gravy
Cranberry sauce & Gravy (Photo credit: Wikipedia)

 

 

I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday.  Here’s what I did:

 

1 turkey breast

 

Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water.  Cook on low for 6 hours.

 

Remove turkey breast roast to a cutting board.  Allow to rest 10 minutes.  In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings.  Crank the slow cooker temperature to high.  After a few minutes, the gravy will begin to simmer a bit.  Allow it to simmer until it is thickened.  Prepare the potatoes and green beans.  I microbaked the potatoes for 10 minutes and steamed the green beans until tender.  Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey.   This was a great meal for not  a lot of effort. There’s no better meal than turkey dinner!  I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.

 

Mulligatawny Soup

Great use for leftover turkey!

Adapted from Company’s Coming:  Soups and Sandwiches

2 medium onions, chopped

2 T. curry powder (or to taste)

1 medium apple, peeled and diced

1/4 c. flour

salt and pepper

5 c. chicken broth (low sodium)

2 c. cooked, diced turkey (or chicken)

2 medium carrots, diced

1 celery stalk, diced

1/2 c. light cream, light coconut milk, or whole milk

Spray large pot with cooking spray, and saute onions and apple over medium heat until soft.  Add flour, salt, pepper and broth, and stir until it boils and thickens.  Add remaining ingredients and simmer, covered, until vegetables are tender, about 20 minutes.  Stir in 1 cup cooked rice. (You can cook the rice in a rice cooker while the soup is cooking. The ratio is one cup rice to one cup water and set the timer for 30 minutes.)  If your curry powder is old, like mine was, you may need to add more than 2 T.  Makes about 7 cups.