Recipe: Slow Cooker (or Oven) Turkey Dinner (using onion soup mix and cream of mushroom

SLOW COOKER TURKEY DINNER

6 small potatoes (about 2 1/2 inches in diameter), quartered
2 cups sliced carrots
1 1/2 lb. turkey thighs, skinned
1/4 cup flour
2 tablespoons Homemade Onion Soup Mix (recipe follows) or purchased dry onion soup mix
1 (10 3/4 oz.) can condensed cream of mushroom soup with 1/3 less salt
1/3 cup chicken broth or water

Place potatoes and carrots in slow cooker. Place turkey thighs over vegetables.

In medium bowl, combine all remaining ingredients; blend well. Pour over turkey.

Cover and cook on high setting for 30 minutes; reduce to low setting. Cook 8 to 9 hours or until turkey is fork tender, juices run clear and vegetables are tender.

OR, TO PREPARE IN OVEN:
Heat oven to 325 degrees F. Prepare recipe as directed, placing in ungreased 2-quart casserole. Cover; bake at 325 degrees F for 1 1/2 to 2 hours or until turkey is fork tender, juices run clear and vegetables are tender.

Makes 4 servings

HOMEMADE ONION SOUP MIX

"Use this mix in any recipe calling for dry onion soup mix. Celery seed can be crushed with the back of a spoon."

3/4 cup instant minced onion
1/3 cup beef-flavor instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for tip to 6 months. Stir or shake well before each use.

Makes 18 tablespoons (about 1 cup)
Five tablespoons of mix equal a 1.25-oz. pkg. of purchased dry onion soup mix.

NUTRITION INFORMATION:
Five tablespoons mix contain 3260 mg. sodium
One teaspoon mix contains 217 mg. sodium

Source: Recipe booklet: Money Saving Meals, Pillsbury Classic Cookbook #131, January 1992