Whether you're a Workerette juggling a job outside the home, an at-home mom, a work-at-home mom or all of the above *yikes!*, you've probably wondered if a slow cooker would be useful for you. I'm personally learning that the answer is a resounding YES! Even if you aren't a mom (or perhaps, are a gramma or great-gramma), planning ahead can only be a good thing. It makes the budget a little less likely to break, the days a little more efficient, and with recipes like the ones these ladies are sharing, it can make dinner 
It's a bit chilly here today (did I head back to Washington already???), so I'm feeling like something warm and fall-ish. This might be a good way to celebrate the new season or to use up leftovers come November, eh?
What You Need:
- 2 lb. boneless, skinless turkey breast (cut into bite-size pieces)
- 1 - 10.75 oz. can condensed cream of celery soup
- 1 C frozen sliced carrots
- 1 C frozen petite peas
- 1 C frozen chopped onion
- 2 ribs of celery, sliced
- 1 C Chardonnay (or other white wine)
- 1 - .87 oz packet of turkey gravy mix
- mashed potatoes or hot cooked egg noodles for serving
What To Do:
- Stir together turkey, soup, veggies, wine, and gravy mix in a 4-quart slow cooker until combined well.
- Cover and cook on low setting for 3.5 to 5 hours.
- Serve over mashed potatoes or egg noodles if desired.
Quick and easy! I'm wondering if ground turkey would work also if browned up. Hmmmmmm....
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