This recipe comes from Not Your Mother’s Slow Cooker Recipes for Two. It had so much potential and I was really looking forward to tonights dinner. Boy what a flop. The sweet potatoes were too soft, the green beans were over done, and the turkey was dry. I think our 3 year old summed it up very well: “Mommy this is not good. You need to make a good dinner.” Oh well. -s says this recipe is “smashed” and I agree.
- 1 1.2 oz package of turkey gravy mix
- 1/2 c. water
- 1/3 c. dry white wine (I used chicken stock)
- 3/4 c. whole berry cranberry sauce
- 2 TBSP heavy cream
- 1/4 c. dried cranberries
- 2 medium size sweet potatoes, peeled and cut into 1/3 inch thick slices
- 4 oz. green beans, ends trimmed and cut into 2 inch pieces
- 1 large shallot, sliced
- 1 pound turkey breast cutlets
- In a small saucepan over high heat, combine the gravy mix, water, wine, and cranberry sauce, and bring to a boil. Reduce to a simmer and whisk until thickened and the cranberry sauce has melted. Stir in the cream and dried cranberries. Set aside.
- Spray the inside of the crock with nonstick cooking spray. Arrange sweet potato slices in the bottom of the crock. Then add the green beans and the shallot. Roll up each cutlet and place in a layer on top of the veggies.
- Pour the warm cranberry gravy over the cutlets and veggies. Cover and cook on LOW for 6 to 7 hours, until the turkey and the potatoes are tender.
Turkey Breast Cutlets with Sweet Potatoes: