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Course : Entree
Type of Prep : Crock Pot
Cuisine : Southern, U.S. Regional
 
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Turkey With Sweet Potatoes

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 3 medium sweet potatoes or regular potatoes, peeled and cut into 2-inch cubes
  • 1 1/2 to 2 pounds turkey thighs, skin removed
  • 1 jar (12 ounces) turkey gravy (or use 1 1/2 to 2 cups)
  • 2 tbsp. flour
  • 1 tsp. dried parsley
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon dried leaf thyme
  • 1/8 tsp. pepper
  • 1 1/2 to 2 cups frozen cut green beans

PREPARATION:

Layer sweet potatoes and turkey in slow cooker. Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until smooth. Pour gravy mixture over the turkey and sweet potatoes.

Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours longer. Stir in beans. Cover and cook 1 to 2 hours until turkey is tender and juices run clear.

Remove turkey and vegetables to a serving dish with a slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6

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