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Slow Cooked Cornbread Stuffed Turkey Roast with Portobello Mushrooms & Spinach

Prep Time: 15 minutes Cooking Time: 6 hours 4-6 servings


Products Included In Recipe

Ingredients

1 Granny's Seasoned Boneless Turkey Roast with Cornbread Stuffing
2 tbsp | 30 ml olive oil
1/2 cup | 125 ml red onion, large dice
4 medium portobello mushrooms, sliced
1 1/2 tbsp | 22.5 ml garlic, coarsely chopped
1-796 ml can Italian plum tomatoes, drained & chopped
3 cups | 750 ml baby spinach, chopped
1/2 tsp |2.5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper

Directions

Sauté onion and mushrooms in a frying pan with olive oil over medium-high heat until lightly browned then transfer to slow cooker. Sauté garlic and cook for 1-2 minutes, then add tomatoes and transfer to slow cooker. Add salt and pepper, mix well.
Place roast on top, then sprinkle spice rub over roast and sauce. Cook on low setting for a minimum of 5.5 hours. When finished, cooker should then switch to warm. Remove roast and cover with foil to keep warm. Using a ladle or large spoon skim froth and extra juice from the top of sauce and discard (approximately 1/2 cup). Mix in spinach and set on high for about 20 minutes. Stir sauce and serve with sliced roast.

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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