Happy Thanksgiving week everyone! Seeing as this is such a food-centric holiday, I’m working on quite a few posts to roll out over the week. I’ll be posting a main course(today), dessert dip(tomorrow), adventure(Wednesday), and cocktail (Thursday)—so keep your eyes out for our thanksgiving week! This first post is a simple thanksgiving meal in a crockpot. I made it on one of my first thanksgivings on my own away from my big southern family. It’s simple to assemble and really tasty.
Citrus Crock Pot Turkey Breasts
2 boneless skinless turkey breasts
1 tsp thyme
1 tsp marjoram
1 tsp oregano
1 large onion, diced
3 tbs garlic, finely diced
2 tbs olive oil
2 tsp butter(— it’s thanksgiving. Live a little)
3 tbs orange marmalade
1 lemon, sliced into 1/4 inch slices
1/2 cup baby carrots
1 small red potato, diced
1 box of stove top stuffing
2 cups veggie stock
In a small dish combine thyme, oregano, and marjoram with a few grinds of salt and pepper. Rub spice mixture over turkey breasts.Meanwhile, In a small skillet heat oil over medium heat. Sauté onions and garlic until onions begin to turn translucent. Stir in orange marmalade until it just starts to bubble. Remove from heat and set aside.
Pour stuffing mix into the bottom of a 6 quart crock pot and add veggie stock. Add carrots and red potato to the crock. Make a layer of sliced lemons and place seasoned turkey breasts on top. Spread orange marmalade/onion mix over the top of the turkey breasts and top each with a tsp of butter. Cover and cook on high for 6 hours.
It’s a little time consuming at the beginning but turns out to be a really interesting combination allowing you time to enjoy your day outside of the kitchen. I love this dish because it can be assembled the night before and stored in the refrigerator until morning.
Enjoy!
-Charlie
Thrifty Foodies 