Moist and Tender Turkey with Gravy

Moist and Tender Turkey with Gravy




1 (15-ounce) can chicken broth

2 cups water

2 stalks celery, cut into large pieces

1 medium onion

1/4 cup butter

1/2 to 1 teaspoon favorite seasoning

1 (4- to 6-pound) turkey breast, thawed

1/4 cup of shake-and-blend flour

1/2 cup cold water



In your crockpot, combine broth, water, celery, onion,

butter and seasoning. Heat on high until it simmers. Add

turkey, breast-side down, cover and cook on high for 4 to

6 hours. Turkey is done when the temperature reaches 180

degrees.



When turkey is cooked, remove from crockpot and let

stand for 10 minutes before slicing.



Meanwhile, to prepare gravy, strain vegetables, and put

broth into a large nonstick skillet. Heat to boiling. Mix

shake-and-blend flour with cold water and stir until

flour is dissolved. Pour flour mixture into broth and

heat, stirring constantly, until gravy is thick and

bubbly. Serve with hot sliced turkey. Makes 10 servings.

Wild Rice Casserole

Wild Rice Casserole




1 1/2 cups uncooked long-grained rice

1/2 cup uncooked wild rice

1 envelope dry onion soup mix

1 Tbs snipped parsley (optional)

4 cups water

1 bunch green onions, chopped

8 oz. fresh or canned mushrooms, sliced

1/4 cup butter, melted



Combine all ingredients. Pour into your lightly greased

crockpot. Cover, cook on high 2 1/2 hours, stirring

occasionally.

Country Potato and Cabbage Soup

Country Potato and Cabbage Soup


Ingredients:

3 Tbsp. Extra-Virgin Olive Oil

4 Ozs. Thick-Cut Bacon (diced)

1 Large Onion (thinly sliced)

1/2 Cup Dry White Wine

6 Parsley Sprigs

6 Thyme Sprigs

1 Bay Leaf

1 Lb. Small Red Potatoes (thinly sliced)

1 Large Leek (thinly sliced, rinsed well)

6 Cups Chicken Stock

1 Lb. Green Cabbage (finely shredded, 4 cups)

Salt and Freshly Ground Pepper

2 Tbsp. Snipped Chives

Three 1/2 inch Thick Slices of Country Bread (cut into cubes)

2 Garlic Cloves (lightly smashed)

2 Tbsp. Minced Parsley



Directions

In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.



Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.



Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.



Presentation:

Ladle the soup into deep bowls. Sprinkle with the croutons and serve.



Serves: 4