Rosemary Turkey & Sweet Potatoes CP
3 medium sweet potatoes peeled and cut
into 2 inch pieces
1 1/2 cups Green Giant frozen cut green beans
from 1 pound bag
3 turkey thighs (about 3 pounds) skin removed
1 12 ounce jar turkey gravy
2 tablespoons Gold Medal all purpose flour
1 teaspoon dried rosemary leaves crumbled
1/8 teaspoon pepper
Layer sweet potatoes, green beans and turkey in 3 1/2-6 quart
slow cooker. Mix remaining ingredients until smooth; pour over
mixture in cooker. Cover and cook on LOW heat setting 8-10
hours or until turkey is no longer pink when centers of thickest
pieces are cut. Remove turkey and vegetables from cooker, using
slotted spoon. Discard bones; but meat into serving sice pieces.
Stir sauce; serve with turkey and vegetables. Makes 6 servings.
Recipe from Betty Crocker
and sent to you by Betty Copeland
Delma
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