Ingredients:
2 lbs turkey breast, half with bone and skin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons white wine
2 stalks celery, sliced
1/4 cup chopped fresh parsley
1/2 cup finely chopped jicama
2 tablespoons finely chopped fresh cilantro
1/4 cup finely chopped green onions ( including some tops)
2 teaspoons finely chopped fresh gingerroot
2 teaspoons finely chopped jalapeno chile
1 small tomatoes, peeled and finely chopped
Directions:
Rinse turkey and pat dry with paper towels.
Sprinkle turkey with salt and pepper.
Insert meat thermometer into turkey and place in a slow cooker.
Add wine.
Sprinkle with celery and parsley.
Cover and cook on LOW 4-5 hours or until turkey is tender and an instant read thermometer registers 180 degrees.
While turkey cooks, make salsa.
Combine jicama, cilantro, onions, gingerroot, jalapeno chile and tomato in a medium bowl.
Refrigerate until ready to serve.
Slice turkey and serve with salsa.
Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.