Slow Cooker Hunter’s Turkey
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Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
Notes
Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
Ingredients
- 1 Large green bell pepper, seeded and chopped
- 1 Cup sweet onions, sliced
- 2 Stalks celery, chopped into 1/4-inch slices
- 8 Ounces fresh mushrooms, cleaned and sliced
- 2 Pounds TURKEY CUTLETS
- 1/8 Teaspoon garlic salt
- 1/2 Teaspoon pepper
- 1/4 Teaspoon ground cinnamon
- 1/4 Cup dry sherry
- 1 15-Ounce Can crushed tomatoes
- 3 Tablespoons flour
- 3 Tablespoons cold water
- As needed cooked and drained pasta
Instructions
- Place vegetables in slow cooker set on LOW.
- Cut turkey cutlets into 5-ounceportions. Pat cutlets dry with clean paper towels.
- Sprinkle both sides of each turkey cutlet with garlic salt, pepper and cinnamon.
- Layer cutlets atop vegetables.
- Add sherry and tomatoes. Stir well to combine all ingredients.
- Cover and cook on LOW for 7 to 10 hours OR on HIGH for 2 to 3 hours.
- Make a smooth paste of flour and water. Stir into ingredients, blending well. Cover and cook on HIGH setting for 20-25 minutes or until the sauce has thickened.
- Ladle atop cooked pasta.