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Friday, May 2, 2014

Friday Recipe: Mediterranean Roast Turkey

 I'm currently making this now. Well, it's in the slow cooker, has been since before I went to work. 7 hours is a long time, but just read this recipe. It sounds worth it! Mediterranean Roast Turkey doesn't sound like a slow cooker recipe, but it anything I can make and now have to be around to stir or flip or whatever goes into my recipe book.


  • 2 cups chopped onion (about 1 large)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon Greek seasoning mix (such as McCormick's)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (4-pound) boneless turkey breast, trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth, divided
  • 3 tablespoons all-purpose flour
  • Thyme sprigs (optional)


Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.
  Note:This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012 
Yield: 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)

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