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Picture of Slow Cooked Cornbread Stuffed Turkey Roast with Portobello Mushrooms & Spinach
Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2015 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Serves: 4-6
Prep Time: 15 mins
Cook Time: 6 hrs
  1. Sauté onion and mushrooms in a frying pan with olive oil over medium-high heat until lightly browned then transfer to slow cooker.
  2. Sauté garlic and cook for 1-2 minutes, then add tomatoes and transfer to slow cooker. Add salt and pepper, mix well.
  3. Place roast on top, then sprinkle spice rub over roast and sauce. Cook on low setting for a minimum of 5.5 hours.
  4. When finished, cooker should then switch to warm. Remove roast and cover with foil to keep warm.
  5. Using a ladle or large spoon skim froth and extra juice from the top of sauce and discard (approx. 1/2 cup).
  6. Mix in spinach and set on high for about 20 minutes. Stir sauce and serve with sliced roast.

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