» Mon Dec 19, 2011 7:19 am 1 package of Turkey Meat (Can substitute whatever meat you want I use turkey)
3 to 4 tablespoons of butter *Note: Only use this if you are using the turkey meat as the meat will get try during cooking)
1 package of taco seasoning mix (Use that Old El Paso mild stuff myself)
3 large Carrots
4 branches of Celery (Think that's the proper term just 4x 1 single thing of celery *maybe referred to as stalks*)
2 Slices of Onion (Can use thin or thick cut however you like)
1 can 12 to 14.5oz Tomato Sauce (Use Hunts for the recipe)
1 can 12 to 14.5oz Tomatoes Diced (Try to use plain if possible again I use Hunts)
1 can 8oz mushrooms (you may use fresh but need to slice them thin just buy store bought stuff myself)
spices, herbs, additions: Salt, Pepper, Garlic Powder, Chili Powder, Parsley Flake, Tabasco Sauce, Sugar
1 pot for the turkey meat with a lid so you can cover it to let it cook
1 slow cooker atleast 4.5 quarts or larger with a low and high cook setting
Process:
1. To make things easier slice up the Carrots, Celery and Onions then putting them into a container on the side.
2. Gradually cook the turkey meat over medium heat adding it a bit at a time to make sure you get nice even pieces. Learned in the past just dumping it in is a pain since you have to crush it up later on. I add the butter first then add in the turkey meat so it soaks up the butter for flavor + keeps the meat moist.
3. Once you have all of the meat in the pot and it has all thoroughly cooked for atleast 5 to 10 minutes add in the taco seasoning mix per the directions. (I usually do 1 1/2 cup water to the seasoning mix since some of the water will cook off)
4. Turn off the burner for the meat and let it sit there (4 minutes) while you put the vegetables you cut up into the crock pot with the tomato sauce, diced tomatoes, and mushrooms.
5. Seasoning : This is the trickiest part since everyone has their own likes/tastes and I cook not just for myself but a relative who doesn't like it "spicy" so you may add a little or subtract some to your liking.
- Garlic Powder: 1 1/2 tablespoons
- Parsley Flakes: 2 Teaspoons worth crushed
- Tabasco Sauce: 3 to 4 drops worth can add more
- Salt: Varied usually use atleast 2 teaspoons worth you can add more
- Black Pepper: 1/2 Teaspoon nothing more than 1 Teaspoon your call
- Sugar: 1 Tablespoon close to 1 1/2 Tablespoons worth
- Chili Powder: 1/2 Teaspoon
6. With everything added into the crock pot add in the meat last stirring it to incorporate everything together.
7. Time: With a slow cooker I will cook this for a bare minimum of 4hrs sometimes up to 8 hrs to make sure everything is properly incorporated into one another. Vegetables usually get nice and tender around the 4th hour soaking up a good bit of juice. Special Note: You may have to add in more water as it cooks due to steam boiling off bits of it however you don't want to add in too much. The consistency however is totally up to you as I go for a medium thickness so people are spilling water on themselves nor are they trying to dig through pudding.
Additional Notes: I am not a normal eater and can eat for about 1 1/2 to nearly 2 people so this stuff will hopefully serve about 5 maybe 7 people if you use a small/medium sized bowl that can hold 1 ladle full *Guessing 8 oz of material*.
Serving Notes: I'll dish it up into a bowl and serve with some shredded sharp cheddar cheese with some crackers to go with it. Cheese wise I recently found low fat works quite nicely melting into some nice oozing goodness.
Have a happy holiday all here's hoping you stay warm and toasty.
