not actual turkeys (like the bird), nor the thought of eating one (because they’re yummy), but the thought of cooking one kind of freaks me out… you have to make sure it deftosted, you have to remember to remove the gizzards & whatever else may be hidden up inside the bird & they take forever to cook. it sounds like a lot of work.
but, this year we are going to be out-of-town for thanksgiving (as we have been every thanksgiving since i was in college). and although the hotels put on a pretty good spread, it’s nice to have the real deal at home. that’s why my mom started the tradition of having a “mini” thanksgiving prior to the real thing. with her out of town, it meant if i wanted to have it, i had to make it. rather than conquer my fears & actually “cooking” a turkey, i used a crock pot. which was great, as with most crock pot meals i just had to dump the ingredients in, let it cook all day & come dinner time we had a tasty turkey. no defrosting or gizzard grabbing required.
creamy mushroom turkey
1 (3-4 lb) boneless turkey roast, frozen or defrosted
* i used one of those ‘lil boneless turkeys that you can find in the
freezer this time of year
2 cans (10.5 oz) creams of mushroom soup, condensed
1 can (4 oz) mushroom pieces, drained
1 envelope dry onion soup mix
1 cup sour cream
place turkey in a greased slow cooker. in a bowl, mix remaining ingredients, except sour cream, & spoon over turkey. cover & cook on low heat for 8-10 hours. an hour before serving, break turkey into large chunks with two forks. stir in sour cream. cover & cook for remaining hour.