Ingredients:
For Turkey:
1 (7 lb.) bone-in turkey breast, skin removed
1 tablespoon olive oil
2 tablespoons dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dry mustard
½ cup fat-free, lower-sodium chicken broth
For Brussels Sprouts:
1 lb. Brussels sprouts
1 (8-oz.) carton baby bella mushrooms, coarsely chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
Instructions:
- For Turkey: Brush turkey breast with 1 tablespoon olive oil, and rub with parsley, 1 teaspoon each salt and pepper, and mustard. Place turkey in a large slow cooker; add broth.
- Cover and cook on low 5 to 6 hours or until a thermometer inserted in the center registers 165°F. Transfer turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing. Slice turkey and divide into 18 (3-oz.) portions. Serve 4 portions, and refrigerate or freeze remaining turkey for future use.
- For Brussels Sprouts: Preheat oven to 425°F. Trim and halve Brussels sprouts. Toss Brussels sprouts, mushrooms, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet. Spread into a single layer.
- Roast about 20 to 25 minutes or until Brussels sprouts tender and lightly browned.