My work graciously gave us vouchers for either turkeys or hams this year at Christmas. Since we are in the process of moving, I waited until the very last minute to pick up my turkey breast at the Piggly Wiggly. We only had until the last day of February to purchase them which really worked out in our favor since we did not have our own refrigerator until mid January.
My husband and I waited until Saturday to roast the turkey breast in the slow cooker while we house shopped. The turkey pretty much took that long to thaw out in the refrigerator. It sure was nice to have dinner done when we returned home from an exhausting day of decision making. What location to buy the house? Which neighborhood ? What house?
What I love most about roasting poultry is there are unless outcomes with the end result. First of course sliced and served with a heeping amount of garlic mashed potatoes than served in pot pies, soups, salads, pastas, Ect.
Yields: 5 Servings
Ingredients:
4 Tablespoons of roasted sunflower seeds
4 Tablespoons of dried cranberries
2 teaspoons malt vinegar
2 teaspoons whole grain Dijon mustard
4 Tablespoons of light miracle whip
4 Tablespoons plain fat free Greek yogurt
2 cups of cooled roasted turkey breast, chopped
Salt and pepper to taste
Directions:
1. Mix the first 6 ingredients together in a sealable container (should hold at least 3 cups).
2. Fold in the turkey to the salad dressing blend. Lastly salt and pepper to taste.
3. Enjoy with some whole grain crackers or whole wheat bread with spinach!
