Turkey Main Dishes
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
5. 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 Slow Cooker
Arlene Leaman Kliewer
Lakewood, CO
Makes 8 servings
Prep. Time: 5 minutes
Cooking Time: 8 hours
Ideal slow cooker size: 6-qt.
5-lb. turkey breast
1 envelope dry onion soup mix
16-oz. can whole cranberry sauce
1. Place turkey in slow cooker.
2. Combine soup mix and cranberry sauce in bowl. Spread over turkey.
3. Cover. Cook on Low 8 hours.
Before guests are scheduled to arrive I take the lids off whatever’s cooking and allow the fragrances to fill the kitchen. Very inviting!
Barbara Yoder, Angola, IN
Stuffed Turkey Breast
Jean Butzer
Batavia, NY
Makes 8 servings
Prep. Time: 25 minutes
Cooking Time: 7-9 hours
Ideal slow cooker size: 6-qt.
half a stick (¼ cup) butter, melted
1 small onion, finely chopped
½ cup finely chopped celery
2½-oz. pkg. croutons with real bacon bits
1 cup chicken broth
2 Tbsp. fresh minced parsley
½ tsp. poultry seasoning
1 whole uncooked turkey breast, or 2 halves, about 5 lbs. total
salt to taste
pepper to taste
24” x 26” piece of cheesecloth for each breast half
dry white wine
1. Combine butter, onion, celery, croutons, broth, parsley, and poultry seasoning in a bowl.
2. Cut turkey breast in thick slices from breastbone to rib cage, leaving slices attached to bone (crosswise across breast).
3. Sprinkle turkey with salt and pepper.
4. Soak cheesecloth in wine. Place turkey on cheesecloth. Stuff bread mixture into slits between turkey slices.
5. Fold one end of cheesecloth over the other to cover meat. Place on metal rack or trivet in 6-qt. slow cooker.
6. Cover. Cook on Low 7-9 hours or until tender. Pour additional wine over turkey during cooking.
7. Remove turkey from cooker and remove cheesecloth immediately. (If you prefer a browner result, remove from cooker, discard cheesecloth, and brown turkey in 400° oven for 15-20 minutes.)
8. Let turkey stand 10 minutes before slicing through and serving.
9. Thicken the drippings, if you wish, for gravy. Mix together 3 Tbsp. cornstarch and ¼ cup cold water in small bowl.
10. When smooth, stir into broth (with turkey removed from cooker). Turn cooker to High and stir until cornstarch paste is dissolved. Allow to cook about 10 minutes, until broth is thickened and smooth.
Slow Cooker Turkey and Dressing
Carol Sherwood
Batavia, NY
Makes 4-6 servings
Prep. Time: 10-15 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 5- to 6-qt.
8-oz. pkg., or 2 6-oz. pkgs., stuffing mix
½ cup hot water
¼ stick (2 Tbsp.) butter, softened
1 onion, chopped
½ cup chopped celery
¼ cup dried cranberries
3-lb. boneless turkey breast
¼ tsp. dried basil
½ tsp. salt
½ tsp. pepper
1. Spread dry stuffing mix in greased slow cooker.
2. Add water, butter, onion, celery, and cranberries. Mix well.
3. Sprinkle turkey breast with basil, salt, and pepper. Place over stuffing mixture.
4. Cover. Cook on Low 5-6 hours, or until turkey is done but not dry.
5. Remove turkey. Slice and set aside.
6. Gently stir stuffing and allow to stand 5 minutes before serving.
7. Place stuffing on platter, topped with sliced turkey.
Zucchini and Turkey Dish
Dolores Kratz
Souderton, PA
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4-qt.
3 cups zucchini, sliced
1 small onion, chopped
¼ tsp. salt
1 cup cubed cooked turkey
2 fresh tomatoes, sliced, or 14½-oz. can diced tomatoes
½ tsp. dried oregano
1 tsp. dried basil
¼ cup grated Parmesan cheese
½ cup shredded provolone cheese
¾ cup dry stuffing mix
1. Combine zucchini, onion, salt, turkey, tomatoes, oregano, and basil in slow cooker. Mix well.
2. Top with cheeses and stuffing.
3. Cover. Cook on Low 4-5 hours.
Miriam Nolt
New Holland, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 7½ hours
Ideal slow cooker size: 4-qt.
1 onion, diced
6 small red potatoes, quartered
2 cups sliced carrots
1½-2 lbs. boneless, skinless turkey thighs
¼ cup flour
2 Tbsp. dry onion soup mix
10¾-oz. can cream of mushroom soup
⅔ cup chicken broth, or water
1. Place vegetables in bottom of slow cooker.
2. Place turkey thighs over vegetables.
3. Combine remaining ingredients in bowl. Pour over turkey.
4. Cover. Cook on High 30 minutes. Reduce heat to Low and cook 7 hours, or until vegetables and meat are tender but not dry.
Variation:
Use 1 cup uncooked long-grain rice instead of potatoes.
Increase water to 1⅔ cups.
Increase dry onion soup to ¼ cup.
Continue with Step 4 above.
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 Legs
Barbara Walker
Sturgis, SC
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 4-6 hours
Ideal slow cooker size: 4- to 5-qt.
4 turkey drumsticks
1-2 tsp. salt
¼-½ tsp. pepper
⅓ cup molasses
¼ cup vinegar
½ cup ketchup
3 Tbsp. Worcestershire sauce
¾ tsp. hickory smoke
2 Tbsp. instant minced onion
1. Sprinkle turkey with salt and pepper. Place in slow cooker.
2. Combine remaining ingredients in bowl. Pour over turkey.
3. Cover. Cook on Low 4-6 hours, or until turkey is tender.
Mary B. Sensenig
New Holland, PA
Makes 8 servings
Prep. Time: 10-20 minutes
Cooking Time: 9 hours
Ideal slow cooker size: 3- to 4-qt.
4 cups boneless skinless turkey thighs, uncooked, cut in 1” lengths
½ cup chopped onion
½ cup chopped celery
1 cup ketchup
½ cup water
1 tsp. dried mustard
2 Tbsp. brown sugar
½ tsp. salt
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1. Mix all ingredients together in slow cooker.
2. Cover. Cook on High 1 hour.
3. Turn cooker to Low and cook 8 more hours.
Serving suggestion: This Barbecue will fill at least 8 sandwich rolls.
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.
Serving suggestion: Serve over white or brown rice.
Fruited Turkey and Yams
Jean M. Butzer
Batavia, NY
Makes 4 servings
Prep. Time: 30-40 minutes
Cooking Time: 3-10 hours
Ideal slow cooker size: 5- to 6-qt.
¼ stick (2 Tbsp.) butter
2-3 lbs. (3-4) turkey thighs, cut in half lengthwise
2 medium (2 cups) yams, or sweet potatoes, cut crosswise into ½”-thick slices
1 cup mixed chopped dried fruit
1 tsp. chopped garlic
½ tsp. salt
¼ tsp. pepper
¾ cup orange juice
¼ cup chopped fresh parsley
1. Melt butter in 12-inch skillet. Add turkey thighs, skin-side down. Brown over medium-high heat, turning once. Drain off drippings.
2. Meanwhile, place yams in slow cooker. Top with turkey thighs.
3. Sprinkle with dried fruit, garlic, salt, and pepper.
4. Gently pour orange juice into cooker, being careful not to disturb fruit and seasonings.
5. Cover. Cook on Low 8-10 hours or on High 3-4 hours, just until turkey is tender.
6. Slice; then sprinkle with parsley before serving.
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!
Turkey Sloppy Joes
Marla Folkerts
Holland, OH
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 4½-6 hours
Ideal slow cooker size: 4-qt.
1 red onion, chopped
1 sweet pepper, chopped
1½ lbs. boneless turkey, finely chopped
1 cup chili sauce, or ketchup
¼ tsp. salt
1 garlic clove, minced
1 tsp. Dijon-style mustard
⅛ tsp. pepper
1. Place onion, sweet pepper, and turkey in slow cooker.
2. Add chili sauce, salt, garlic, mustard, and pepper to cooker. Mix together well.
3. Cover. Cook on Low 4½-6 hours, or until turkey and vegetables are tender.
Serving suggestion: Serve on thickly sliced homemade bread or fill up 6 sandwich rolls.
Turkey Cacciatore
Dorothy VanDeest
Memphis, TN
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 4-qt.
2½ cups cut-up cooked turkey
1 tsp. salt
dash of pepper
1 Tbsp. dried onion flakes
1 green bell pepper, seeded and finely chopped
1 clove garlic, finely chopped
15-oz. can whole tomatoes, mashed
4-oz. can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
¼ tsp. dried thyme
2 Tbsp. finely chopped pimento
1. Combine all ingredients well in slow cooker.
2. Cover. Cook on Low 4 hours.
Serving suggestion: Serve over rice or pasta. Or drain off most liquid and serve in taco shells.
Rhoda Atzeff
Lancaster, PA
Makes 8-10 servings
Prep. Time: 20-30 minutes
Cooking Time: 5 hours
Ideal slow cooker size: 5-qt.
1 lb. lean ground turkey
1 onion, chopped
⅛ tsp. garlic powder
2 15-oz. cans tomato sauce
6-oz. can tomato paste
½-1 tsp. salt
1 tsp. dried oregano, or ½ tsp. dried oregano and ½ tsp. dried basil
12 oz. fat-free cottage cheese
½ cup grated Parmesan cheese
12 oz. shredded non-fat mozzarella cheese
12 oz. lasagna noodles, uncooked, divided
1. Brown ground turkey and onions in skillet. Drain off any drippings.
2. Stir garlic powder, tomato sauce, tomato paste, salt, and herbs into browned turkey in skillet.
3. In a good-sized mixing bowl, blend together cottage cheese, Parmesan cheese, and mozzarella cheese.
4. Spoon ⅓ of meat sauce into slow cooker.
5. Add ⅓ of uncooked lasagna noodles, breaking them to fit.
6. Top with ⅓ of cheese mixture. You may have to use a knife to spread it.
7. Repeat layers two more times.
8. Cover. Cook on Low 5 hours.
9. Allow to stand 10 minutes before serving.
Note:
I tried this on my brothers. It is a delicious dish, but I thought their raves were maybe a bit overdone. But it was a good feeling to know it pleased them. I overheard my one brother calling another brother in Virginia and telling him about it!
Savory Turkey Meatballs in Italian Sauce
Marla Folkerts
Holland, OH
Makes 8 servings
Prep. Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
28-oz. can crushed tomatoes
1 Tbsp. red wine vinegar
1 medium onion, finely chopped
2 garlic cloves, minced
¼ tsp. Italian herb seasoning
1 tsp. dried basil
1 lb. ground turkey
⅛ tsp. garlic powder
⅛ tsp. black pepper
⅓ cup dried parsley
2 egg whites
¼ tsp. dried minced onion
⅓ cup dry quick oats
¼ cup grated Parmesan cheese
¼ cup flour
oil
1. Combine tomatoes, vinegar, onions, garlic, Italian seasoning, and basil in slow cooker. Turn to Low.
2. Combine remaining ingredients, except flour and oil, in large bowl. Form into 1” balls.
3. Dredge each ball in flour.
4. Brown balls in batches in oil in skillet over medium heat. As you finish a batch, transfer it to slow cooker. Stir into sauce in cooker.
5. When all balls are browned and in cooker, cover. Cook on Low 3-4 hours, or until Meatballs are cooked through.
Serving suggestion: Serve over pasta or rice.
Tip:
The meatballs and sauce freeze well.
Tricia’s Cranberry Turkey Meatballs
Shirley Unternahrer
Wayland, IA
Makes 12 servings
Prep. Time: 25 minutes
Cooking Time: 3½ hours
Ideal slow cooker size: 3-qt.
16-oz. can jelled cranberry sauce
½ cup ketchup, or barbecue sauce
1 egg
1 lb. ground turkey
half a small onion, chopped
1 tsp. salt
¼ tsp. black pepper
1-2 tsp. grated orange peel, optional
oil
1. Combine cranberry sauce and ketchup in slow cooker.
2. Cover. Cook on High until cranberry sauce is melted and well blended with ketchup, about 30 minutes.
3. Combine remaining ingredients, except oil, in bowl. Shape into 24 balls.
4. Cook in batches over medium heat in skillet, in oil if you need it, for 8-10 minutes, or just until browned. As you finish a batch, add it to sauce in slow cooker.
5. Cover. Cook on Low 3 hours.
Serving suggestion: Serve with rice and a steamed vegetable.
Turkey Meatballs and Gravy
Betty Sue Good
Broadway, VA
Makes 8 servings
Prep. Time: 30 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 4-qt.
2 eggs, beaten
¾ cup bread crumbs
½ cup finely chopped onions
½ cup finely chopped celery
2 Tbsp. chopped fresh parsley
¼ tsp. pepper
⅛ tsp. garlic powder
1 tsp. salt
2 lbs. ground raw turkey
1½ Tbsp. cooking oil
10¾-oz. can cream of mushroom soup
1 cup water
⅞-oz. pkg. turkey gravy mix
½ tsp. dried thyme
2 bay leaves
1. Combine eggs, bread crumbs, onions, celery, parsley, pepper, garlic powder, salt, and meat in a large bowl. Shape into 1½” balls.
2. Brown meat balls in oil in skillet. Don’t crowd skillet, or Meatballs will steam and not brown. As you finish a batch, drain off drippings. Place meatballs into slow cooker.
3. Combine soup, water, dry gravy mix, thyme, and bay leaves in bowl. Pour over browned Meatballs in cooker.
4. Cover. Cook on Low 4 hours or on High 2 hours.
5. Discard bay leaves before serving.
Serving suggestion: Serve over mashed potatoes or buttered noodles.
I’m beginning to notice more and more slow cookers at our family potluck gatherings. Old favorite recipes are being converted for slow-cooker use, and new ones are being introduced. Take a copy of the recipe you prepared, plus some blank cards, just in case you want to swap recipes with others.
Shirley Unternahrer, Wayland, IA