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Rosemary Turkey and Sweet Potatoes

3 medium sweet potatoes peeled and cut into 2 inch pieces
1 10 ounce package frozen cut green beans
3 turkey thighs of a pound each or to equal three pounds and skin removed
1 12 ounce jar home style turkey gravy
2 tablespoons all purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried rosemary leaves crumbled
1/8 teaspoon pepper

Layer sweet potatoes, green beans and turkey in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients until smooth; pour over mixture in cooker. Cover and cook on low heat setting 8-10 hours or until juice of turkey is no longer pink when center of thickest pieces are cut. Remove turkey and vegetables from cooker using slotted spoon. Stir sauce; serve with turkey and vegetables.

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