Turkey Breast And Quesadillas Recipe - Cooking Index
Turkey Breast And Quesadillas Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Bone-in turkey breast - (to 6 lbs) - thawed if frozen |
| 3/4 cup | 109g / 3.8oz | Chopped parsley - divided |
| 1/2 cup | 118ml | Vegetable oil |
| 2 tablespoons | 30ml | Salt |
| 2 tablespoons | 30ml | Freshly-ground black pepper |
| 1 cup | 237ml | Apple cider vinegar |
Place turkey in slow cooker. Stir together 1/2 cup parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4 1/2 hours on HIGH or 8 to 8 1/2 hours on LOW.
Remove from cooker and let stand 15 minutes before slicing.
This recipe yields 6 to 8 servings.
Turkey Ouesadillas: For a speedy way to use the leftovers, place 1 teaspoon oil in a skillet and heat on medium. Place a flour tortilla in the skillet and spread with about 1/2 cup Mexican-style grated cheese and 1/4 to 1/2 cup minced turkey. Top with a second tortilla. Cook only until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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