|Slow Cooker Turkey Supreme|
We are probably all guilty at times of buying what seemed a bargain at the time and then forgetting about it. I was in one of my organized moods when I decided to look through the freezer for something to use for the next day's dinner. Lurking at the back was a pack of diced turkey thighs. I don't normally buy turkey thigh as we're not big fans of it but I could see by the yellow reduced sticker why I fell for it. I got it out to defrost overnight not knowing what to make with it but was sure something would come to me. By morning I still didn't have a clue and had a look in the fridge and vegetable basket for some inspiration. I found celery, carrots and one onion in the house which happened to be a red one. Again the celery had been bought at a reduced price and I'm the only person in the house who likes it. So I decided to cook them all together in the slow cooker. While it was cooking I thought it could do with something else to help the sauce get some more flavour and to thicken it. I didn't have any cream or yoghurt but found a small amount of cream cheese left in the tub. I weighed it out and it was truthfully exactly 60g. By stirring this in towards the end it gave the desired creamy taste. Mine was a full-fat version but do try reduced fat cream cheese too. Likewise feel free to substitute the red onion for a brown onion.
I can happily report after being slow cooked for several hours the celery takes on the flavour of the stock and turns it into an edible food for the rest of the family! Remember you can do this with other vegetables like leeks too.
1oz (28g) Unsalted butter
1lb 1½ oz (500g) Diced turkey thighs
4 Celery stalks, chopped
3 Carrots, chopped
1 Red onion, chopped
2tbsp (30ml) Plain flour
½ pint (300ml) Chicken stock
1tsp (5ml) Mixed herbs
2oz (60g) Full-fat cream cheese
1. Pre-heat the slow cooker to high.
2. In a large frying pan fry the turkey in the butter until it is sealed. Take the turkey out of the pan, leaving the butter in the pan, and place on some kitchen towel to get soak up any excess fat.
3. In the same butter put the celery, carrots and onion into the pan and fry until the onion starts to soften.
4. Stir in the flour and coat the vegetables with it.
5. Pour in the chicken stock, add the herbs and the black pepper and stir.
6. Pour the mixture into the slow cooker, add the turkey and stir.
7. Cook on low for 6-8 hours.
8. 30 minutes before serving stir in the cream cheese.
Serve with rice or your choice of potatoes. We had had it with mash and some extra green beans.
I am putting this forward to several challenges this month. Firstly for the low-priced ingredients and using food I already had it is going to Credit Crunch Munch hosted by Camilla at Fab Food 4 All this month and Helen at Fuss Free Flavours.
For the addition of the carrots, onion and especially the celery this is going to Helen again at Fuss Free Flavours for the new Extra Veg challenge she is hosting with Michelle at Utterly Scrummy Food for Families.
By using up forgotten meat and doing a fridge raid for the vegetables and cream cheese this is going to Elizabeth at Elizabeth's Kitchen Diary for the No Waste Food Challenge.
Finally for getting everyone to eat some celery by cooking it in the slow cooker this is going to Vanesther at Bangers & Mash for this month's Family Foodies which she co-hosts with Louisa at Eat Your Veg. This month's theme is Hidden Goodies.