Mediterranean Roast Turkey

Mediterranean Roast Turkey
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup julienne-cut drained oil-packed sun-dried tomato halves
  • 1 teaspoon Greek seasoning mix (such as McCormick's)
  • ½ cup fat-free, less-sodium chicken broth, divided
  • ½ cup pitted kalamata olives
  • 1 ½ teaspoons bottled minced garlic
  • ¼ teaspoon freshly ground black pepper
  • ½ cup julienne-cut drained oil-packed sun-dried tomato halves
  • + 15 more ingredients
    • 1 ½ teaspoons bottled minced garlic
    • 2 cups chopped onion (about 1 large)
    • 1 (4-pound) boneless turkey breast, trimmed
    • 3 tablespoons all-purpose flour
    • ½ cup fat-free, less-sodium chicken broth, divided
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon salt
    • 1 (4-pound) boneless turkey breast, trimmed
    • ½ cup pitted kalamata olives
    • ½ teaspoon salt
    • 2 cups chopped onion (about 1 large)
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon Greek seasoning mix (such as McCormick's)

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into ...

View full recipe at My Recipes

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