|1||Granny's Slow Cooker Seasoned Boneless Turkey Roast with Cornbread Stuffing|
|1/2 cup |125 ml||homemade or low-sodium chicken or turkey stock|
|1/4 cup | 65 ml||red onion, coarsely chopped|
|1 cup | 250 ml||roasted red peppers, drained and coarsely chopped|
|1/8 tsp | 0.65 ml||black pepper|
|1 tbsp | 15 ml||garlic, chopped|
|1/4 tsp | 1.25 ml||crushed red chili flakes|
|1 tsp | 5 ml||red wine vinegar|
|1/4 cup | 65 ml||soft goat cheese|
|2 tbsp | 30 ml||toasted pine nuts|
|1 tbsp | 15 ml||Italian parsley, coarsely chopped|
Place all of the sauce ingredients into a blender or food processor and blend until roughly chopped.
Place blended sauce in the bottom of slow cooker.
Place roast on top, then sprinkle spice rub over roast and sauce.
Cook on low setting for 6.5 hours.
Remove roast and cover with foil to keep warm.
Using a ladle or large spoon, skim froth from the top of sauce and discard liquid (approx. 1/4 cup).
Return sauce to blender or food processor and blend until smooth.
Place sauce in a pot and simmer over medium-low heat for about 5-10 minutes until thickened.
Slice the roast and transfer to a platter. Pour sauce over roast. Serve roast with crumbled goat cheese, pine nuts and parsley.
Recipe courtesy Chef Jason Wortzman.