Barbecued Turkey and Vegetables

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Title: Barbecued Turkey and Vegetables
Yield: 6 Servings
Categories: Crockpot, Poultry


1 c Barbecue sauce
1/2 c Hot water
2 lb Turkey thighs; halved, (2)
3 md Potatoes; cut in 3 pieces
6 md Carrots; in 2 1/2x1/2"

In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and
carrots in electric crockpot. Pour sauce mixture over top. Cover and cook
on Low setting at least 9 hours.

Remove turke yand vegetables with slotted spoon. Place on serving platter.
Serve cooking juice over turkey and vegetables.

NOTES : Who would guess that 5 ingredients could be so tasty. A good
quality barbecue sauce is the secret. Cooking juices can be thickened with
flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup.
Stir and add back to crockpot, on High. Cook to thicken. Per serving: 380
calories, 9 g. fat, 14% of total calories from fat, 85 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, 'Jan. '96

Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg
on Jan 20, 98