This weeK’s Recipes

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3-Ingredient Crock-pot Turkey

 

1 frozen turkey breast, NOT thawed; bone-in about 5 pounds or boneless about 3 pounds

1 16-ounce can cranberry sauce

1 envelope Knorr onion soup mix

 

For a bone-in turkey, put all of the ingredients into a 5 to 6-quart crockpot, cover and cook for 2 hours on high. Then reduce the heat to low and continue cooking the turkey for 4 to 5 hours or until the turkey registers 165 degrees on an instant-read meat thermometer.

For cooking a boneless turkey breast, follow the instructions above. But when you reduce the crock pot heat to low, start checking the turkey after 1 to 2 hours. It may only need that much time to reach 165 degrees. Slice the turkey breast and serve it with the sauce that forms in the slow cooker. Serves small 2-4 parties.

NOTE: As simple as this recipe is, change it to suit your own tastes using different types of fruit sauces. Use mango chutney instead of the cranberry sauce or try a combination of crushed pineapple and pineapple jam. Use homemade dry onion soup mix for better flavor and less sodium.

Linda Larsen, Thespruce.Com

 

Easy Slow Cooker Turkey Breast

2 ribs celery, cut into 3-inch lengths

2 carrots, cut into 3-inch lengths

1 turkey breast, about 4 to 5 pounds, fully thawed or split turkey breast

1/2 cup melted butter

Kosher salt and freshly ground black pepper

2 Tablespoons cornstarch blended with 2 Tablespoons water

1/2 to 1 cup turkey or chicken stock, as needed

Spray the crock pot with nonstick cooking spray. Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack. Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey. Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier. 

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 degrees.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly, then add cornstarch and water mixture. Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crock pot. Whisk over medium-low heat until smooth and thickened.

NOTE: Substitute salt and pepper with a lemon-herb seasoning of combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder. Or, just use Cajun seasoning. 

DIANA RATTRAY / TheSpruce.com

 

Crock-pot Spinach Dip

8 ounce cream cheese, cubed

1/4 cup whipping cream

1 10- to 12-ounce package frozen spinach

2 Tablespoons chopped pimento

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

2 Tablespoons Parmesan cheese, grated

2 teaspoons grated onion

1/4 teas leaf thyme, crumbled

Combine the cream cheese and cream in slow cooker; blend well. Cover and cook on LOW until cheese has melted, or about 1 to 1 1/2 hours. Meanwhile, cook the frozen spinach as directed on the package. Put the hot spinach in a colander and press it or squeeze it to get as much of the liquid out of it as possible. When the cheese has melted and the mixture is smooth, add the squeezed spinach, pimiento, Worcestershire sauce, garlic salt, Parmesan cheese, grated onion, and dried leaf thyme. Cover and cook the spinach dip on LOW for about 45 minutes longer. Serve hot from the slow cooker with raw vegetable sticks or slices, crackers, sturdy chips or bagel chips or crusty bread cubes. 

NOTE: With fresh spinach: put 10 ounces of fresh chopped spinach in a saucepan of boiling water; boil for 1 minute. Drain in a colander and then squeeze out excess moisture. Follow the recipe as directed. Make the dip with chopped cooked kale. Add 1 can (15 ounces) artichoke hearts, chopped. Add the finely grated zest of 1 lemon.

DIANA RATTRAY / TheSpruce.com