Turkey leftovers - Zesty Turkey with Artichokes

By á-47

Ingredients

• 2 cups frozen sliced carrots
• 1 can (14.5 oz) diced tomatoes, cut up
• 1 can (13.75 oz) quartered artichoke hearts, drained
• 1 medium onion, chopped
• 3/4 cup sliced black olives
• 8 whole peeled garlic cloves
• 1 boneless skinless turkey breast half
• salt and pepper
• 1 lb. linguica sausage links, sliced
• 3/4 cups chicken broth
• 1 can (6 oz) tomato paste
• 1/4 cup white wine
• 1 Tbsp. dried oregano

Preparation

Step 1

In a 5 qt. crock pot stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined.

Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the crock pot.

In a medium bowl, whisk together the chicken broth, tomato paste, wine, and oregano; pour over the turkey.

Cover and cook on low heat for 4-5 hours.