Leftover Turkey Veggie Concoction
Well, I had a bunch of leftover turkey from the holidays taking up room in my freezer so I did an experiment in the crock. I threw it all together last night and cooked it for 4 hours on high last night, shut it off when it wasn't nearly done for dinner (and went out instead! eek!) and turned it back on this morning for 10 hours on low (probably could have went for the 8, but this worked well), and came home to a pretty nummy dinner. it is spicy though, so one might wanna cut back on the chili or chipotle. I'm guessing below, but i eyeballed it. i tested it many times, though it comes out a bit spicier after cooking for 14 hours!!! LOL
quart ziplock bag of frozen turkey
1 small butternut squash, peeled and cubed
1 15 oz can corn
1.5 cups (dry) black beans, soaked overnight and simmered 1 hour before added
1 red onion
1 turnip
1 small zuchini
2 big carrots
2 15 oz cans diced tomatos
1 can el pato (a small can of spicy tomato sauce, tomato sauce and spices will sub)
1 22oz bottle of Pyramid Snow Cap ale
2 cups turkey broth, made with the neck
1 small stem rosemary
2 tablespoons mustard
1/4 cup worchestershire sauce
1/4 cup chili powder
2 teaspoons chipotle
quart ziplock bag of frozen turkey
1 small butternut squash, peeled and cubed
1 15 oz can corn
1.5 cups (dry) black beans, soaked overnight and simmered 1 hour before added
1 red onion
1 turnip
1 small zuchini
2 big carrots
2 15 oz cans diced tomatos
1 can el pato (a small can of spicy tomato sauce, tomato sauce and spices will sub)
1 22oz bottle of Pyramid Snow Cap ale
2 cups turkey broth, made with the neck
1 small stem rosemary
2 tablespoons mustard
1/4 cup worchestershire sauce
1/4 cup chili powder
2 teaspoons chipotle