14ouncespotatoessmall new potatoes, like Dutch yellow, in quarters
1tbspbutter (unsalted)
1tspblack pepper
1/4tspsea salt
Maple-cinnamon sweet potatoes
1sweet potatoesabout 350 g, peeled, in uniform slices
1tbspbutter (unsalted)
1/2tbspmaple syrup
1/4tspcinnamon
1/8tspnutmeg (dried)
Instructions
Stuffing
Saute the celery, onions, mushrooms, and spices over medium heat in about 1 tablespoon extra virgin olive oil until golden and the mushrooms have released their moisture, about 10 minutes.
Mix with the apples, bread cubes, and pumpkin seeds (pepitas). Place in the center of a large piece of heavy-duty aluminum foil and make a tight packet.
Wait until the last hour of cooking to add this packet to the top of the others in the slow cooker.
Turkey
Rub the turkey pieces with the olive oil. Mix all the spices together, then rub into the turkey pieces until they are coated. Wrap each piece tightly in foil, then place in the bottom of the slow cooker set to Low. Do not place water in the slow cooker.
Cumin Carrots
Mix carrots with their ingredients, then wrap in a foil packet and place on top of the turkey pieces.
New Potatoes
Mix potatoes with their ingredients, then wrap in a foil packet and place on top of the turkey pieces.
Sweet Potatoes
Mix sweet potatoes with their ingredients, then wrap in a foil packet and place on top of the turkey pieces.
Close the lid and cook on Low for three hours.
Add stuffing packet on top for the last hour.
Remove packets carefully, unwrap, and serve onto plates.
Notes
I can't give you accurate nutrition data on this, as it totally depends on how much of each item you take. It's going to be far healthier and lower in calories than a traditional meal, for sure.