Ingredients:
- 1 turkey breast, about 5 pounds, bone-in
- 3/4 cup parsley, divided
- 1/2 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 cup apple cider vinegar
Preparation:
Place turkey in a large slow cooker. Stir together 1/2 cup of the chopped parsley, vegetable oil, salt, pepper and vinegar; pour over turkey breast. Sprinkle remaining parsley over top. Cook 4 to 4 1/2 hours on high or 8 to 9 hours on low. Remove from slow cooker and let stand 15 minutes before slicing.Serves 6.
To make the Turkey Ouesadillas: Heat 1 teaspoon oil in a skillet over medium heat. Place a flour tortilla in the skillet and spread
with about 1/2 cup of Mexican-style cheese blend and 1/4
to 1/2 cup diced turkey. Top with a second tortilla.
Cook until cheese starts to melt. Turn with a
spatula and brown the other side. Cut quesadilla into quarters
and serve with salsa.
Serves 6
From FastFrank
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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