Turkey Breast and Veggies
Serves 6 to 8. Recipe is by Julie Kay.
1 (3-pound) turkey breast
1 (10½-ounce) can cream of celery soup
1 large onion, cut into quarters
4 to 6 small red potatoes
1 teaspoon cracked black pepper
1/2 pound fresh asparagus
1 yellow squash, sliced into strips
2 carrots, peeled and sliced into strips
1 (8-ounce) package fresh mushrooms
1. Put turkey breast into slow cooker and add cream of celery soup, onion and potatoes. Sprinkle with black pepper.
2. Cook on High for an hour if turkey is still a little frozen. If not, begin cooking process on Low and cook for 6 to 8 hours. Halfway through cooking, add in asparagus, squash, carrots and mushrooms.
3. Garnish with fresh carrot shavings, if desired.