WHAT YOU NEED

1 frozen turkey breast (4 – 6 pounds). Thaw and rinse.

1 package dry onion and mushroom soup

2 teaspoons of chopped garlic

1 cup REAL maple syrup (Amber with Rich Taste or Dark with Robust Taste)

2 cups pomegranate – cranberry juice cocktail

2 tablespoons grainy mustard

2 tablespoons corn starch

HOW TO DO IT

In a pourable container, combine the onion soup mix, chopped garlic, mustard, corn starch, maple syrup, and pomegranate juice. Place the turkey breast into the slow cooker, pour the remaining ingredients over the turkey, and cook on low for 8 – 10 hours. Be sure that your meat thermometer registers the correct temperature for poultry “doneness”. That’s it!

NOW FOR ANY LEFTOVERS – TURKEY RED FLANEL HASH

Remove the meat from the bones, and cut into small pieces. In a large oiled skillet, chop and fry an onion or equivalent of frozen chopped onions. Add frozen shoestring or cubed potatoes (or left-over mashed potatoes!) and a can of drained shoe string red beets. Add the turkey, and fry until the bottom is crispy – one of our favorite left over dinners! Please notice: Quantities were not specified – that depends on the amount of your turkey and your preference for the amounts of the vegetables – a dish that can be stretcheeeed if you like.