https://youtube.com/watch?v=0v-V2I3_9ss%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Slow Cooker Cornbread Stuffed Turkey Roast with Ratatouille
Servings:
6-8 |
https://youtube.com/watch?v=0v-V2I3_9ss%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Slow Cooker Cornbread Stuffed Turkey Roast with Ratatouille
Servings:
6-8
Slow Cooker Cornbread Stuffed Turkey Roast with Ratatouille
Servings:
6-8
Ingredients
Ingredients
- 1 Granny’s Slow Cooker Turkey Roast with Cornbread Stuffing
- 4 cups (1 L) eggplant, cut into large cubes
- 1/2 tsp (2 mL) sea salt
- 1 Tbsp (15 mL) olive oil
- 1 cup (250 mL) red onion, large dice
- 2 Tbsp (30 mL) garlic, coarsely chopped
- 1 cup (250 mL) yellow bell pepper, large dice
- 1 cup (250 mL) zucchini, cut into large cubes
- 1 can (796 mL) diced no salt added tomatoes, drained
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 Tbsp (30 mL) fresh herbs (rosemary, basil, thyme, oregano), chopped (or 1 tsp | 5 mL dried)
Method
- Place chopped eggplant into a colander, sprinkle with salt and leave to drain.
- Sauté onion in a frying pan over medium-high heat until lightly browned.
- Add garlic and peppers and continue cooking for two minutes, then place in bottom of a 6-7 quart slow cooker.
- Rinse eggplant, then pat dry with kitchen towel and add to slow cooker.
- Add zucchini, tomatoes, salt and pepper, then stir well.
- Place roast on top of vegetables, sprinkle spice rub over turkey roast then cook on low setting for a minimum of 6.5 hours.
- When finished, cooker should switch to warm.
- Prior to serving, remove roast from the slow cooker, remove netting and slice.
- Skim the froth and extra juice from the top of vegetable ratatouille and discard (approx. 1 cup).
- Mix in herbs and serve with turkey roast.