1 whole boneless turkey breast (about 3 pounds)
1 medium onion, halved and thinly sliced
1/2 teaspoon thyme
1 large clove garlic, thinly sliced
salt and pepper to taste
1/4 cup Madeira wine
1 tablespoon honey
1 to 2 ounces dried mushrooms, such as Porcini, soaked in 1/4 cup water
1 tablespoon cornstarch mixed with with 2 tablespoons cold water
Take turkey breast out of wrapping and netting, and rinse under cold water; pat dry. Place turkey breast in slow cooker/Crock Pot; add onion, thyme, garlic, salt & pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook on low for 8 to 10 hours. During the last 30 minutes pour liquid into a container to skim excess fat, if desired, and return broth to pot. Stir cornstarch mixture in and continue cooking until smooth and thickened.
1 turkey carcass, broken up
8 cups water
3 chicken bouillon cubes
1 can tomatoes, 10 oz chopped
1 cup celery, diced
1/2 cup carrots, diced
1 medium turnip, peel and dice
1 cup onions, chopped
1/4 cup parsley, chopped
1 bay leaf
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons parsley, chopped
1/2 teaspoon rosemary, crushed
3 tablespoons shortening
3/4 cup milk, approximately
Put all ingredients, except for dumplings, in removable liner. Place liner in base. Cover and cook on low 7 to 9 hours. Remove turkey carcass pieces; separate meat from bones and return to soup. Mix flour, baking powder, salt, rosemary and parsley. Chop in shortening until mixture resembles coarse cornmeal.
Add enough milk to make a thick batter that can be mounded up in a spoon. Drop a tablespoon at a time on surface of soup. Space evenly. Cover and cook on high for 20 minutes without lifting lid. Place dumplings in bowl and spoon on soup.
2 lbs. ground turkey
1 medium onion, finely chopped
3/4 cup Italian seasoned dry bread crumbs
1/4 cup 2% milk
2 Chicken flavored Bouillon Cubes, divided
1/4 cup all-purpose flour
1 cup low fat sour cream
2 cups water
4 Tbsp. butter, divided
1 cup whole berry cranberry sauce
2 Tbsp. chopped flat-leaf parsley (optional)
Microwave milk with 1 Chicken flavored Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (1-1/2 inch) meatballs.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat and brown 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.
Spray 6-quart slow cooker with nonstick cooking spray; set aside.
Add water, cranberry sauce and remaining Bouillon Cube to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving.
One 26 oz. (78-83 meatballs) package of frozen pre-cooked turkey meatballs
11 0z) bottle of chili sauce
1 cup grape jelly
1 tsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. soy sauce
Place frozen meatballs in the bowl of a slow cooker. Whisk together the rest of the ingredients well and pour onto the meatballs. Cook on low for 3-4 hours. Serve hot.