Turkey and Thyme Hotpot

TURKEY AND THYME HOTPOT

This was a delicious meal, and received 9 thumbs up from our family (we have one that doesn't prefer his foods mixed together).

Takes about 30 minutes to cook, or just prepare it in the morning and put it into the slow cooker for an instant meal on a busy day!

Extra Easy gives this ONE point per serving.
Makes 4 servings.

PERFECT for Turkey leftovers!



2 lbs potatoes, peeled and cut into chunks
Frylight
2 leeks, chopped
4-6 medium carrots, cut into chunks
9 oz back bacon (all visible fat removed), chopped
1 lb turkey breast fillet, or turkey leftovers, chopped with skin removed (or substitute chicken)
Handful of fresh thyme, chopped
7 oz mushrooms, chopped
1/2 pt chicken stock (or veg stock)
1 tbsp gravy granules
salt & pepper

SLOWER COOKER METHOD:
1.  Spray non-stick frying pan with frylight, and cook leeks and bacon for 5 minutes on high heat.  Transfer to slow cooker.

2.  Add remaining ingredients, and cook on low for 7 hours, or high for 4 hours.


REGULAR METHOD:
1.  Place potatoes into hot water and bring to a boil.  Cover and cook for 15 minutes.  Strain.

2.  Meanwhile, spray non-stick frying pan with frylight and cook leeks and bacon for 5 minutes on high heat.  Add turkey, thyme, mushrooms and cook for another 5 minutes.  Add stock, gravy granules, carrots and potatoes, and bring to a boil for 5 minutes.

Serve and enjoy!