Recipe to Share

I really love to roast a turkey this time of year and feed my family all week with it. But at thanksgiving I was so disappointed because the turkey felt dry and was uncomfortable going down to my little pouch. I did some message board research and tried this today. I bought a fresh turkey breast and put it in the crockpot with a can of cream of chicken soup (any cream soup will work). I cooked it on low for 9 hours. We just had some and it is not very pretty, but oh so moist and tender. So tomorrow night, turkey pot pie, then I will make a big pot of turkey white chili for the week. Have a good weekend everyone!!!!!!!!!!!!!!!!!

I would love to have the recipie for turkey white chili and the cal, protein, etc. That sounds good. Blessings, Clytie

THIS IS ONE I COPIED FOR WHITE CHICKEN BUT I DON'T KNOW WHY YOU COULDN'T SUBSTITUTE TURKEY, MS CLYTIE ... White Chicken Chili Original Post by Kelly S at 5:01 AM PST on 10/27/2005 Smyrna, GA - RNY (02/16/2005) White Chicken Chili 2 cans Navy Beans 1 onion 2 tbs flour 3/4 c chicken broth 1 tsp Tabasco (optional) 2 c milk 1 1/2 tsp chili powder 1 tsp cumin 1/2 tsp salt 1/2 tsp white pepper 2 4 oz cans green chilies (optional) 4 boneless skinless chicken breast halves (~ 1-2 lbs) cooked and cut into pieces or chopped in food processor OR I use 2 large cans of canned chicken 1 1/2 c grated Monterrey Jack cheese 1/2 c sour cream (optional) In skillet sauté onion in 2 tbs butter until soft. Whisk in flour and stir continuously, gradually add chicken broth and milk, continue to stir. Bring mixture to a boil and simmer, stir occasionally for the next 4-5 minutes until thickened. Stir in Tobasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and Monterrey Jack and cook mixture over moderate to low heat for 15 minutes. Stir in sour cream if desired. My husband likes salsa with his. HAPPY EATING! DAWN & NICK