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Creole Turkey with Couscous

Creole Turkey with Couscous

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Recommended Hamilton Beach® Product: Slow Cooker 1 lb. turkey breast meat, chops or cutlets
  • 4 tsp. olive oil, divided
  • 1 lb. Italian turkey sausage
  • 1 c. chopped onion
  • ½ c. chopped green pepper
  • ½ c. sliced celery
  • 4 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. hot pepper sauce
  • ¼ tsp. cayenne pepper
  • 15-ounce can diced tomatoes
  • 2 c. chicken broth
  • 5.8-ounce box (3/4 c.) couscous
  • ¼ cup chopped fresh parsley

Directions

Cut breast meat into bite-size chunks. Place in crock of a 4-qt. slow cooker. Cut sausage into bite-size pieces. In 2 teaspoons oil, brown sausage over medium-high heat. Place sausage in crock. In same skillet add remaining oil and onion, green pepper, celery, and garlic. Saute until onion is softened. Add onion mixture to crock with seasonings, tomatoes and chicken broth. Stir. Cover and cook on LOW for 6 to 7 hours.

Before serving stir in couscous and parsley. Replace lid and let sit for 5 minutes.

Makes 6 servings.

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