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Chicken and Turkey
Cranberry-Apple Turkey Breast
2 tsp. melted butter
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup onion, chopped
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 tsp. poultry seasoning
2 cups seasoned crumb-style stuffing
2 to 3 lbs. turkey breast cutlets
In a large bowl, combine butter, chicken broth, apple, onion, celery,
cranberry sauce and poultry seasoning. Place 3 tbs. stuffing mix on
each turkey cutlet. Roll up and tie, and place in the Crock-Pot
®
Slow
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
Chicken and Turkey
Chicken Cacciatore
1 medium onion, thinly sliced
4 lbs. chicken, cut up
2 cans (6-oz. each) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. celery seed
1 bay leaf
1/2 cup dry white wine
cooked spaghetti
Place sliced onion in bottom of stoneware. Add chicken pieces. In a
bowl, stir together tomato paste, mushrooms, salt, pepper, herbs and
white wine. Pour over chicken. Cover; cook on Low for 8 hours or
on High for 4 hours. Serve chicken pieces over spaghetti.
Recommended Unit Size: 3 - 6 Quarts
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