Partner a turkey breast with just five other ingredients. You'll have a delicious main course.
cups cooked wild rice
cup finely chopped onion (1 large)
cup sweetened dried cranberries
cup slivered almonds
medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)
boneless whole turkey breast (4 to 5 lb), thawed if frozen
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.
In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
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.
Frozen turkey breasts usually come with a netting on them to help keep them together. When cutting pockets in step 1, cut crosswise through the netting. Go ahead and cook with the netting on, then remove before carving the turkey.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.