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6

Slow-Cooker Turkey with Sage and Bacon

Prep 10 min
Total 8 hr 10 min
Servings 8

Make dinner a delicious one-dish snap with turkey, vegetables and gravy, left to simmer in your slow cooker all day long. Surprise bonus: It’s low-fat! MORE+ LESS-

By Betty Crocker Kitchens

October 13, 2009

Make with

Gold Medal Flour

Ingredients

6-pound bone-in turkey breast, thawed if frozen and skin removed

1/2

teaspoon garlic pepper

small red potatoes, cut into fourths

1 1/2

cups baby-cut carrots

slices cooked bacon, crumbled

jar (12 ounces) roasted turkey gravy

tablespoons Gold Medal™ all-purpose flour

3/4

teaspoon dried sage leaves

tablespoon Worcestershire sauce

Steps

Hide Images

1

Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Sprinkle with garlic pepper. Place potatoes and carrots around turkey. Mix bacon, gravy, flour, sage and Worcestershire sauce in small bowl; pour over turkey and vegetables.
2

Cover and cook on Low heat setting 7 to 8 hours.
3

Serve turkey with vegetables and gravy.

Expert Tips

If you don’t have garlic pepper, use 1/4 teaspoon each of garlic powder and pepper.
Keep this one-dish meal super easy by adding your favorite salad from a bag and crusty dinner rolls from the bakery.
Slice the turkey and arrange it on a small platter. Tuck fresh sage leaves around and between the slices. Serve the vegetables and gravy in a separate bowl.
You don’t need to cook bacon for this recipe. Look for it already cooked in the deli or lunch-meat section of the meat department.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 185mg; 62%
Sodium: 470mg; 20%
Potassium: 1200mg; 34%
Total Carbohydrate: 21g; 7%
Dietary Fiber 3g 11% Sugars 3g
Protein: 68g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 8 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;