Very good weeknight meal
1. Combine 1/4 cup flour, thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
2. Combine the remaining 1/4 cup flour, wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme over and around the turkey. Pour in the wine mixture, cover & cook on low for 7 hours.
3. Transfer the turkey to a cutting board. Discard the bay leaves. Stir in the remaining 1 tablespoon parsley. Slice turkey and serve with the vegetables & gravy.
I like to omit the potatoes and make mashed potatoes instead.
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Serving Size: 1 Serving (593g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 544 | ||
Calories from Fat: 61 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 162.5mg | 50 % | |
Sodium 3973.2mg | 137 % | |
Potassium 1897.6mg | 50 % | |
Total Carbohydrate 48.3g | 14 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 41.4g | ||
Protein 68.5g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 544
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