Boneless Turkey Roast And Mashed Potatoes - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Boneless Turkey
Roast and Mashed
Potatoes
MAIN
COURSE:
10 MINUTES
PREP TIME:
40 MINUTES
COOK TIME:
4-6 SERVINGS
YIELDS:
INGREDIENTS:
1 cup chicken stock
½ onion, diced
1 celery stick, diced
1 carrot, diced
1 tbsp dried parsley flakes
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 kg boneless turkey roast
6 potatoes
½ cup milk
3 tbsps butter
2 tbsps cornflour (optional)
2 tbsps water (optional)
28
DIRECTIONS:
Combine stock, onion, celery and carrots in the Cooking Pot; stir to
blend. Combine parsley flakes, garlic powder, paprika, salt and pepper
in small bowl; rub onto turkey. Press BROWN/SAUTE and START/
STOP. Preheat, add oil and turkey and brown on all sides. Add the
stock, onion, celery and carrots into the pot. Press MEAT/POULTRY, set
pressure to HIGH and time to 10 minutes. Make sure Steam Release Dial
is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Add potatoes to the
cooking pot. Secure lid press MEAT/POULTRY, set pressure to HIGH
and time to 20 minutes. Make sure the Steam Release Dial is in the
'Seal' (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove potatoes
to large bowl. Remove turkey to large cutting board. Cover loosely
with foil; let stand 10 to 15 minutes before slicing. When cool enough
to handle; peel potatoes. Add milk and butter; mash until desired
consistency.
If desired, press BROWN/SAUTÉ. Stir water into cornflour in small
bowl until smooth add a fullstop.Whisk into cooking liquid. Cook,
uncovered, on HIGH 10 to 15 minutes or until thickened. Serve chicken
and vegetables with gravy.