Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, October 29, 2016


2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup finely chopped celery
2 tbsp chopped parsley
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp garlic powder
2 lbs lean ground turkey
2 tsp canola or olive oil

In a large bowl, combine the first 8 ingredients; add turkey and mix well. Shape mixture into 1-inch diameter balls.

Heat oil in a large skillet, add meatballs and cook until browned. Drain well and transfer to a slow cooker.

1 regular can cream of mushroom soup, undiluted
1 cup water
1 envelope turkey gravy mix
1/2 tsp shredded lemon peel
1/4 cup dried thyme
1 bay leaf

In a bowl, combine all ingredients; pour over the meatballs in the cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Discard bay leaf before serving.

Serving advice: Serve over hot buttered noodles or mashed potatoes.

Yield: 8 servings
Note: File Photo

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