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.
1/2 cup butter, melted
4 6-oz boneless pork chops
1 cup white wine
1 cup cranberry sauce
1 small onion, chopped
1/4 cup fresh thyme, chopped
salt and pepper to taste
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine. Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops. Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High.
One thawed turkey breast (you can use frozen)
1 envelope lipton onion soup mix
1 can cranberry sauce
Place the turkey in the Crock Pot. Mix together cranberry sauce and soup mix and pour over turkey. Cook on high for 2 hrs., then on low for 7 hrs. If you use frozen, cook on high for 2 hrs., then on low for 10 hrs. or more.
2 lbs boneless chicken breast
¼ cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup BBQ sauce
Combine all ingredients into crock-pot and cook on high 3-4 hours or low 6-7 hours.
1 boneless rolled pork loin, roast
1 can 16-oz. jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours, or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups; add water if necessary, and pour into a saucepan. Bring to a boil over med-high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.