Smoked Turkey and Creamy Potatoes

It's potluck season, and you're on the hook to bring a dish. Don't stress! This dish is road tested and party approved to guarantee an empty dish for the ride home.

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  • Makes: 18 servings
  • Serving Size: 1/2 cup (side-dish) or nine 1-cup (main-dish)
  • Makes: 9 cups
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs on low or 4 to 5 hours on high plus 15 minutes on high

Smoked Turkey and Creamy Potatoes

Directions

  1. In a 5- to 6-quart slow cooker combine the first five ingredients (through pepper) and the white parts of the green onions. Place turkey drumstick on top of potato mixture in cooker.
  2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours or until potatoes are tender.
  3. Remove drumstick from cooker. Let cool slightly. When cool enough to handle remove meat from bone; discard skin and bone. Coarsely chop turkey and return to cooker.
  4. In a medium bowl whisk together the half-and-half, Parmesan, flour, and, if desired, sherry. Stir the half-and-half mixture and peas into potato mixture in cooker. If using low, turn cooker to high. Cover and cook 15 minutes more. Tote slow cooker as directed on page xx.
  5. To serve, top servings with green parts of green onions.
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Nutrition Facts (Smoked Turkey and Creamy Potatoes)

  • Per serving:
  • 111 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 25 mg chol. ,
  • 356 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 9 g pro.
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