Sunday, September 13, 2009

Gluten-Free Main Dish for September 8

This was delicious.  The butter and rosemary gave the veggies a wonderful flavor.  It also smelled wonderful when we walked in the door.

2 large baking potatoes, cut into small chunks
2 large carrots. cut into small chunks
2 celery stalks, cut into small chunks
5 pound frozen turkey breast
1 cup water
4 T. butter
1 T. rosemary
2 t. salt
Few grinds black pepper

Layer potatoes, carrots and celery in crockpot.  Place turkey breast directly on vegetables.  Add water.  Mix butter, rosemary, salt and black pepper.  Pour over turkey breast.  Cook on high 7-8 hours.  Serve with a salad.

*Leftovers can be made into soup by adding broth and leftover brown rice.

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