Best Slow Cooker Moroccan Turkey Stew Recipes

SLOW COOKER TURKEY STEW

Slow Cooker Turkey Stew image

Everyone in our family loves this recipe, even the kids! It's so easy, and tastes great left-over, too. We serve it over rice.

Provided by GHOSTFOX

Categories Soups, Stews and Chili Recipes Stews

Time 8h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 (28 ounce) can canned stewed tomatoes
¼ cup white wine
6 cubes chicken bouillon
¼ cup dried onion flakes
½ teaspoon lemon pepper seasoning
½ teaspoon dried Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon dried thyme leaves
3 pounds turkey thigh meat, cubed

Steps:

Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 8.8 g, Cholesterol 203.1 mg, Fat 6.8 g, Fiber 1.2 g, Protein 51.3 g, SaturatedFat 2.2 g, Sodium 1248.2 mg, Sugar 4.2 g

SLOW-COOKER MOROCCAN TURKEY MEATBALLS

Slow-Cooker Moroccan Turkey Meatballs image

Provided by Food Network Kitchen

Categories appetizer

Time 3h30m

Yield 32 meatballs

Number Of Ingredients 18

Ingredients

1 14-ounce can diced tomatoes
1/2 cup low-sodium chicken broth
1/2 cup chopped dried apricots
1 onion, grated
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon pomegranate molasses
1 tablespoon paprika
1 teaspoon pumpkin pie spice
Juice of 1/2 lemon
1 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 3/4 pounds lean ground turkey
1/2 cup breadcrumbs
2 tablespoons creme fraeche or heavy cream
1/4 cup chopped fresh parsley
1/4 teaspoon cayenne pepper
Pomegranate seeds and sliced scallions, for topping

Steps:

Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.