Slow Cooker Turkey Breast Stuffed with Wild Rice and Cranberries

 

4

cups cooked wild rice

3/4

cup finely chopped onion (1 large)

1/2

cup sweetened dried cranberries

1/3

cup slivered almonds

2

medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)

1

boneless whole turkey breast (4 to 5 lb), thawed if frozen

• 1 In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
• 2 In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
• 3 Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.