Barbecued turkey and vegetables

Yield: 6 Servings

Measure Ingredient
1 cup Barbecue sauce
½ cup Hot water
2 pounds Turkey thighs; halved, (2)
3 mediums Potatoes; cut in 3 pieces each
6 mediums Carrots; in 2 1/2x1/2" sticks

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@...> on Jan 20, 98

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