Savory Turkey Breast
6 1/2 pound bone in tureky breast thawed
if frozen
1 medium onion chopped (1/2 cup)
1 medium stalk celery chopped (1/2 cup)
1 dry bay leaf
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon chicken bouillon granules
1/2 cup water
Remove gravy packet or extra parts from turkey breast. Place
onion, celery and bay leaf in cavity of turkey. Place turkey in a
5 or 6 quart slow cooker. Sprinkle turkey with salt and pepper.
Mix bouillon granules and water until granules are dissolved;
pour over turkey. Cover and cool on LOW heat setting 8-9 hours
or until juice of turkey is no longer pink when center is cut. Remove
bay leaf. Serve turkey, rexerving aobut one-fourth of it to cool
slightly. Cut reserved turkey into 1/2 inch pieces to make 2 cups;
place in refrigerator or freezer container for Sichuan Turkey and
pasta. Cover and refrigerate turkey up to 4 days or freeze up to
4 months. To thaw frozen turkey, place container in refrigerator
about 8 hours. Makes 10 servings.
Recipe from Betty Crocker
and sent to you by Betty Copeland
Sichaun Turkey and Pasta
1 tablespoon vegetable oil
1 medium onion, cut into thin wedges
1 clove garlic finely chopped
2 cups water
1 1/2 cups uncooked fusilli (corkscrew) pasta
5 ounces
1/2 cupspick Sichaun (Szechaun) stir-fry sauce
1 1 pound bag frozen stir-fry broccoli and
vegetables
1 container (2 cups) Savory Turkey Breast thawed
if frozen
2 tablespoons peanuts
Heat oin in 10 inch skillet over medium-high heat. Cook onion
and garlic in oil 2-3 minutes, stirring occasionally, until onion is
crisp-tender. Stir in water; heat to boiling. Stir in pasta. Cook
8-10 minutes, stirring occasionally, until pasta is almost tender,
do not drain. Stir in stir-fry sauce until will blended. Stir in the
vegetables and turkey; reduce heat to medium. Cover and cook
8-10 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with peanuts. Makes 4 servings.
Recipe from Betty Crocker
and sent to you by Betty Copeland
Delma
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