This recipe was created when my wife and I started “tweaking” one that we found someplace.  The end result is sort of related to what it started out as but a lot better.  In our house it’s considered probably about a 9 on a scale of one to ten.

It’s made in a slow cooker but it wouldn’t be much trouble to adapt it to making on the stove top.  Oh yeah, we use a 7 quart slow cooker so you might need to adjust the amounts if yours is smaller.

You need:

1 can vegetable juice (V8 or equivalent)
4 cans Veg All
1 can cream of mushroom soup
1 can cream of celery soup
2 to 4 cloves garlic minced fine (vary according to taste preference)
2 medium onions, diced
2 cups diced green bell pepper
2 pounds ground turkey
2 cups chopped celery (four or five stalks depending on how big the bunches you can get are)

Brown the ground turkey in a skillet along with the diced onions and bell peppers.  Once the turkey is done and the onions are starting to become transparent transfer this to the slow cooker and add the rest of the ingredients and stir well.

Cook on “high” setting for about an hour and then turn to “low” and continue for another 4 to 5 hours.  This makes enough for us to have it for two meals and is often better the next day after reheating.

If you like this then be sure to keep an eye out for the startup of a new blog project called The Tinfoil Chef.  I’m hoping to get it started soon and when it does it’s going to have lots more like this along with all sorts of things related to cooking and the kitchen in general.

Technorati Tags: , , , , , ,

Be Sociable, Share!
  • Twitter
  • Facebook
  • email
  • Google Reader
If you enjoyed this post, make sure you subscribe to my RSS feed!

Filed under: BloggingFoodMisc Assorted General StuffOpinionTutorialsWebsites

Like this post? Subscribe to my RSS feed and get loads more!