Slow Cooked Turkey Breast With Butter Roasted Leeks And Garlic Mashed Potatoes

Turkey Breast Ingredients:
1. 2 Turkey Breast Tenderloins Brined (See Separate Post)
2. 1 Glove Garlic, Minced
3. 3 Carrots, Chopped
4. 3 Celery Stalks, Chopped
5. 1/2 Medium Onion, Finely Chopped
6. 1 Stick Butter
7. 16 Oz. Chicken Stock
8. Poultry Seasoning, Salt and Pepper

Directions:
1. Add all ingredients to a crock pot, place on low heat and cook for 4-5 hours until tender and falling apart.

Leeks Ingredients:
1. 3 Medium Leeks, White and Light Green Parts, Thinly Sliced
2. 2 Cups Chicken Broth
3. 2 Tablespoons Unsalted Butter
4. 1 Large Glove Garlic, Crushed or Minced
5. 1 Teaspoon Fresh Lemon Juice
6. Salt and Freshly Ground Pepper To Taste

Directions:
1. Prepare leeks by first removing the dark green portion and the root end; slice in half lengthwise and rise thoroughly under running water. Do not shake dry. Thinly slice and allow to dry.
2. Place the leeks in a large skillet with butter and sautee over medium heat for 3-4 minutes.
3. Add garlic, broth, salt, pepper and bring to boil. Cook until the leeks are no longer submerged in liquid, approximately 7-12 minutes.
4. Reduce heat and add lemon juice. Serve on the side or on top of turkey or chicken.

For Garlic Mashed Potatoes See Another Post

ENJOY!!!