Tunisian Slow-Cooked Turkey Breast

This is a recipe that is now a favorite in our house. I’ve made this with 4 to 6 potatoes instead of squash and both are excellent!

Step: 1

Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.

Step: 2

Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).

Step: 3

Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.

Step: 4

Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.

Step: 5

Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Per Serving: 456 calories; protein 81.1g; carbohydrates 19.2g; fat 4.6g; cholesterol 218.4mg; sodium 364.7mg.

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