Barbecued Turkey And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Crockpot, Poultry | 6 | Servings |
INGREDIENTS
| 1 | c | Barbecue sauce |
| 1/2 | c | Hot water |
| 2 | lb | Turkey thighs, halved 2 |
| 3 | Potatoes, cut in 3 pieces | |
| each | ||
| 6 | Carrots, in 2 1/2×1/2" | |
| sticks |
INSTRUCTIONS
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 <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 20, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 75
Total Fat: 8.3g
Cholesterol: 108.9mg
Sodium: 2357.4mg
Potassium: 1230.1mg
Carbohydrates: 84.3g
Fiber: 6.1g
Sugar: 19.9g
Protein: 34.9g