Turkey Mushroom And Chickpea Sauce Crock Pot Recipes

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

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.

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.

Steps:

• In a 5 quart slow cooker, place leeks and mushrooms in bottom.
• Season turkey breasts with salt and pepper.
• Place in slow cooker on top of vegetables.
• In a small bowl, stir together cream of mushroom soup, gravy mix and white wine until smooth.
• Pour over turkey.
• Cover and cook on LOW setting for 3 1/2-4 1/2 hours.