Turkey With Pears and Root Veggies

Makes 6 to 10 servings

Two 12-ounce turkey tenderloins, each cut into several pieces
2 teaspoons walnut oil
1/2 teaspoon sea salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
3 tablespoons flour
1 medium rutabaga, peeled and cubed
3 medium parsnips, cut into 1/2-inch pieces
3 medium carrots, cut into 1-inch pieces
3 firm pears, unpeeled, cored, and cut up
3 bay leaves
1/2 teaspoon dried marjoram
1 cup apple cider

Rub turkey with oil, salt, allspice, and pepper. Dust with flour and combine with remaining ingredients in a slow cooker set on low heat. Cook for 8 to 10 hours. Spoon into a covered dish to transport.

TD&N Nutrient Analysis (based on 6 servings): Calories: 317; Total Fat: 3 g; Saturated Fat: 0 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 0 g; Cholesterol: 45 mg; Sodium: 271 mg; Carbohydrates: 44 g; Fiber: 8 g; Protein: 31 g