Bacon- and Corn Bread-Stuffed Turkey Breast

 

4

slices bacon, cut into 1/2-inch pieces

1

cup chopped red and green bell peppers

1

medium onion, chopped (1/2 cup)

1/2

cup frozen whole kernel corn

4

cups corn bread stuffing mix

1

teaspoon dried marjoram leaves

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

1 1/2

cups water

3- to 4-pound frozen boneless whole turkey breast, thawed

• 1 Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until brown. Stir in bell peppers, onion and corn. Cook 4 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in stuffing mix, marjoram, seasoned salt, pepper and water until moistened.
• 2 Leave netting on turkey breast. Cut turkey breast (and netting) lengthwise in half from side without cutting completely through other side. Spoon and spread about 1 cup stuffing mixture onto turkey; fold turkey over filling. Tie 3 or 4 times with string (over netting) to hold together. Spray 5- to 6-quart slow cooker with cooking spray. Place stuffed turkey breast in cooker. Spoon remaining stuffing mixture around turkey.
• 3 Cover and cook on low heat setting 7 to 8 hours or until juice of turkey is no longer pink when center is cut. Remove turkey breast from cooker to serving platter; cover with foil. Let stand at room temperature 10 minutes before slicing. Remove string and netting before serving.