Turkey Mushroom And Chickpea Sauce Crock Pot Food

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

CROCK-POT® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.

SLOW COOKER THANKSGIVING TURKEY

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
• Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
• Cover slow cooker, and cook turkey 8 hours on Low.

SLOW COOKER TURKEY CHILI

Steps:

• Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
• Cook on Low 6 to 8 hours (or High for 4 hours).

TURKEY, MUSHROOM AND CHICKPEA SAUCE (CROCK-POT)

Steps:

• In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
• In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
• Stir in next 4 ingredients (garlic - pepper), cook stirring for another minute.
• Stir in mushrooms.
• Pour mixture into crockpot.
• Stir in tomatoes, broth and chickpeas.
• Cover and cook on low for 6 hours (high for 3 hours).
• Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.

TURKEY PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• Combine turkey, Parmesan, mayo, oregano, basil, garlic, salt, and pepper.
• Wipe mushrooms clean with a damp cloth and remove their stems.
• Spoon the filling into mushroom caps. Add just enough water to cover the bottom of the baking pan. Bake for 20 minutes. Serve hot.

CROCK POT TURKEY MUSHROOM SOUP

Steps:

• Place turkey bones with left over meet into crock pot fill with water over bones. Over night leave on Low heat.
• Drain into bowl keeping broth.
• Take meat off of bone and place into crock pot with all the vegetables.
• Let cook 3 hours, test the flavor.
• Add Chicken flavor, and salt to personal taste.
• Cook until you are ready to eat and enjoy!

TOMATO, MUSHROOM AND CHICKPEA STEW

Steps:

• Heat oil in large pot.
• Cook onions over medium-low heat until translucent, but not golden.
• Add garlic and mushrooms, cook another 3 minutes.
• Add vinegar, cook 3-4 minutes more, stirring continuously.
• Add tomatoes, chickpeas, capers, olives, oregano, S&P.
• Cook about 15 minutes more.
• Serve over rice or orzo.

SLOW COOKER TURKEY BREAST WITH CRANBERRY SAUCE

Steps:

• Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
• Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).