4. Turkey with Stuffing
Turkey isn’t just for Thanksgiving, but can be enjoyed all year round.
2 turkey breast halves without skins or bones
1 12 ounce jar of turkey gravy
1 10 ounce can of cream of mushroom soup
½ teaspoon poultry seasoning
½ teaspoon of salt
¼ teaspoon of pepper
1 chopped green apple
2 stalks of celery
2 bouillon cubes for poultry
Put the turkey breasts in a slow cooker. Mix together ¼ cup of the gravy, salt, pepper, the poultry seasoning. Put aside the rest of the gravy in the refrigerator. Add apples and slices of celery. Add the bouillon cubes. Cook for 3-4 hours until the turkey is tender. When the turkey is almost finished, warm up the gravy. When the cooking thermometer reads 170 degrees, remove from the cooker and put on a serving plate. Serve with the rest of the gravy.