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Disclosure: I was asked to review the Granny’s Poultry Boneless Slow Cooker Turkey Breast with Cornbread Stuffing, and was compensated for my time to do this. However, I only ever offer my honest opinion. And we enjoyed it very much!
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One of the things that I push really hard for in my home are Sunday dinners. I love our lazy Sundays to be followed up with a hearty and delicious family dinner. I grew up with Sunday dinners at home, and I have great memories of them, so I want our kids to as well. And the dinners don’t need to be fancy or complicated, because it’s really just the ritual of the dinner that is important to us.
So when I was asked to review the Granny’s Poultry Boneless Slow Cooker Turkey Breast with Cornbread Stuffing I thought it would be a great main for a Sunday dinner, because turkey doesn’t just have to be a holiday entree! Plus I loved the fact that all I had to do was put it in the crock pot for 5 1/2 hours, then I had the day free and clear to do other things!
Slow cooker dinners are such a dinner time relief aren’t they? Initially I was skeptical at the idea of cooking a turkey in a slow cooker only because I’ve only ever cooked a turkey in the oven, but I was pleasantly surprised at how great it turned out. The turkey was moist and the stuffing was delicious.
Plus with the roast cooking away in the slow cooker, my oven was free to bake the side dishes for our dinner. We served up our stuffed turkey breast with roasted asparagus, accordion potatoes (see below for the recipe), and a kale salad.
All you have to do is place the turkey roast in the slow cooker, add some water and sprinkle the roast with the package of spice that comes with it, then wait and enjoy the smells of a turkey cooking without all the fuss!
And because I can’t sent you away without a recipe, I wanted to share a delicious potato side dish with you! Potatoes are a great side dish for a turkey dinner, but I find that we always eat potatoes the same way, they’re either mashed, or boiled or roasted. But there are many other ways to enjoy them, like these accordion potatoes. These come out crunchy, salty and delicious, kind of like chips!
- baking potatoes with the skin on
- melted butter or oil for drizzling vegetable or olive oil
- salt & fresh ground pepper
- herbs like rosemary or thyme(optional)
Preheat your oven to 400 degrees.
Wash and scrub your potatoes, and leave the skin on.
Cut each potato into thin slices about 1/4 inch apart, and 3/4 of the way through to the bottom of the potato, making sure you don't cut through the bottom of the potato. (You want the bottom of the potato to remain intact.) Also, if you want to cut the slices even thinner, feel free to do so - I like them this way because the slices get more crunchy the thinner they are.
Drizzle the potatoes with the butter or oil, making sure that some of the oil gets down into the slices.
Sprinkle generously with salt and pepper, and herbs if you are using them.
Bake for 50 - 60 minutes. They can be baked for up to 2 hours depending on how crunchy you want them.
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Anyway, we really enjoyed this turkey roast. It was easy to make and came out delicious! This is a perfect dish for weeknights and easy weekend dinners!
Have a delicious day!