Post by chief_cook2 on Jan 16, 2003 15:39:36 GMT -6
2 lb boneless turkey breast, cut into 1/2 inch cubes
2/3 C flour, divided
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
2 potatoes, peeled & chopped
2 medium onions, chopped
2 C frozen peas & carrots, or frozen mixed vegetables
2 carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 can (4 oz) sliced mushrooms, drained or 8 oz fresh mushrooms, sliced
2 1/4 C chicken broth
Combine 1/3 C flour, salt, black pepper & cayenne pepper in a bowl. Toss
turkey cubes with flour/spice mixture, and place in CP. Add carrots, celery,
potatoes, onions, the frozen vegetables you chose, garlic, and mushrooms.
Pour broth over all. Stir to blend. Cover and cook on low 7 to 9 hours. (High
4 to 5 hours)
Preheat oven to 400ยบ.<br>
Blend remaining 1/3 C flour with 1/3 C cold water. Stir until smooth, then
blend into the mixture in CP. Cook, stirring occasionally, 15 minutes or
until mixture has thickened.
Turn CP to high while preparing the cornbread.
Cornbread
1 C flour
1 C yellow cornmeal
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
1 egg, lightly beaten
1 C milk
Combine flour, cornmeal, baking powder, salt, and sugar in mixing bowl. Blend
in egg, milk, and oil. Pour over mixture in CP. Lift out removable stoneware
from CP base and place in preheated oven. Bake 15 to 20 minutes or until
cornbread is golden brown. Allow to stand 10 to 15 minutes before serving.
I have used a box cornbread mix with this but I dont think the flavor was as
good as making it from scratch.