Traditional Indigenous Recipes

Crock Pot Turkey Dinner

The crock pot is one of my best kitchen tools. I can put ingredients into the pot in the morning, and by dinner the meal is ready. I have three pots: a small one that is 15 years old and still working perfectly; a medium sized one, and a third that is fancier with a timer. Even the latter is inexpensive, less than $30. Invest in a good crock pot and you will not be sorry.

I often cook two meals in two separate pots and then freeze the portions in small containers for dinners during the week.

Ingredients:

2 cups turkey broth (or any other broth you prefer)

1 large skinned turkey breast, cut into four pieces (or 2 chicken breasts*, elk, deer, bison, etc.)

2 large bell peppers, chopped (1 each of red, green, orange, yellow)

4 large roasted and peeled green chilies, chopped

4 potatoes, peeled and chopped

1-2 cups sweet corn

1 cup green beans

3 T vegetable oil

2 white onions, chopped

*4 crushed cloves of garlic (or use powder)

Salt and pepper to taste

Put all ingredients into the pot and turn on high.

Cook for at least six hours.

If you can cook it longer, start on low and cook for a few more hours.

After six hours the turkey meat will be tender and it is easy to tear it apart—which makes ladling easier.

Serve with corn bread.

*Old World ingredient