Turkey Mince Stew Slow Cooker at John Pullen blog

Turkey Mince Stew Slow Cooker. Pour the wine and sufficient stock to cover ingredients 1″. Unplug, and remove stoneware from cooking element. Put chopped onion, celery, carrot and potato as a layer on the bottom of the slow cooker. Use a 6 quart slow cooker. Cut up turkey and vegetables. When cool enough to go fishing, remove all bones from broth, leaving meat inside the pot. Add the black eyed peas. Cook on low overnight, or for about 8 hours. Pour chicken or turkey broth or stock. Whisk in gravy packets or another thickener (flour, corn starch). Turn slow cooker on low, cook minimum 8 hrs. Cover and cook on low for 8 to 10 hours until the turkey meat pulls apart easily. Turn on high and sauté until leeks become translucent. Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, italian seasoning, garlic powder, and thyme;

Unplug, and remove stoneware from cooking element. When cool enough to go fishing, remove all bones from broth, leaving meat inside the pot. Pour chicken or turkey broth or stock. Pour tomatoes and wine into slow cooker. Turn slow cooker on low, cook minimum 8 hrs. Put chopped onion, celery, carrot and potato as a layer on the bottom of the slow cooker. Cook on low overnight, or for about 8 hours. Place the browned meat over, add spices, pour over the tomato and tomato paste mix from the pan. Whisk in gravy packets or another thickener (flour, corn starch). Stir in bouillon cubes, onion flakes, lemon pepper, italian seasoning, garlic powder, and thyme;

Turkey mince cottage pie in the slow cooker [DF, SF, GF] Allergy Free Day

Turkey Mince Stew Slow Cooker Add the black eyed peas. Pour tomatoes and wine into slow cooker. Place turkey, leeks, celery and spices into slow cooker. Place the browned meat over, add spices, pour over the tomato and tomato paste mix from the pan. Turn slow cooker on low, cook minimum 8 hrs. Cook on low overnight, or for about 8 hours. Remove cinnamon stick just prior to serving. Pour chicken or turkey broth or stock. Turn on high and sauté until leeks become translucent. Add the black eyed peas. Cover and cook on low for 8 to 10 hours until the turkey meat pulls apart easily. Use a 6 quart slow cooker. Unplug, and remove stoneware from cooking element. When cool enough to go fishing, remove all bones from broth, leaving meat inside the pot. Put chopped onion, celery, carrot and potato as a layer on the bottom of the slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, italian seasoning, garlic powder, and thyme;