Recipe(tried): Crockpot Tuscan Turkey Breast with Champagne Sauce

Hi,

After coming home yesterday from running errands all over town, it was most delightful to open the door and smell the aroma of pot roast. The best thing was that it cooked by itself in the crockpot. It sure can spoil you cooking that way. My husband came home starving and wanted dinner right away. I said, "how about in 5 minutes?" He could not believe it. That pot roast was divine.

So, today I decided instead of doing my Tuscan Turkey Breast in the oven and having the oven on for 3 hours, how about using the crockpot. One can really get carried away with the many imaginative ways of cooking meat or chicken or turkey in a crock pot. I tend to stay away from the packaged lipton onion soup mix because after a while, all the gravies taste the same way using it.

This turkey is definitely mediterranean in flavor and I love all the ingredients in it because the end result is so soul satisfying. I will serve it with sliced tomatoes dressed in olive oil and balsamico.

Enjoy!! Gina

Crockpot Tuscan Turkey Breast with Champagne Sauce

1 turkey breast
drizzle of olive oil
splash of balsamico
splach of lemon juice
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. herbs de Provence
1/2 tsp. basil
1 Tbsp. Ginger Lemon and Lime marmalade
1/4 cup olives stuffed with pimientos
1/4 cup capers with juice
1/4 tsp. Chili Puree with garlic
1/2 cup champagne
2 garlic cloves, minced
1/4 cup Italian dressing
6 carrots, scraped and cut into large chunks
4 small potatoes, scrubbed and quartered

Place turkey breast skin side down in bottom of crockpot. Begin adding all the ingredients in the order listed. Pierce the breast with a sharp knife. Stir and turn the breast a few times to coat with mixture. Make sure you end up with the skin side down, the meaty side. Place the vegetables on top. I cook it on high for 8 hours until the last 2 hours then I lower it to low.