
Delicious doesn’t have to mean slaving for hours in the kitchen! Try this slow-cooked, herbed turkey breast and see what I mean!
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
( Regular or 98% Fat Free)
1/2 cup water
4-1/2 to 5 pound turkey breast*
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley
Hot mashed potatoes
1. Stir the soup and water in a 3-1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in cooker. Sprinkle with the parsley.
2. Cover and cook on LOW for 8 to 9 hours**. Insert meat thermometer into thickest part of meat, not touching bone, to check for doneness and cook until thermometer reads 170 degrees F. Let the turkey stand 10 minutes before slicing. Serve with the mashed potatoes and your favorite vegetable. Makes 8 servings.
* If using a frozen turkey breast, thaw before cooking.
** Or on HIGH for 4 to 5 hours.
Recipe and photo are from Campbell’s.


A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!
Fresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.
