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Prep 25min
Total8hr25min
Servings8
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Ingredients
4- to 5-pound bone-in turkey breast, thawed if frozen
2
to 3 dark-orange sweet potatoes, peeled and cut into 1-inch pieces
1
cup frozen pearl onions (from 1-pound bag), thawed
1/2
cup Progresso™ chicken broth (from 32-ounce carton)
1/4
cup orange marmalade
2
tablespoons balsamic vinegar
1/2
teaspoon salt
1/2
teaspoon dried marjoram leaves
2
cloves garlic, finely chopped
2
tablespoons cornstarch
2
tablespoons water
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Arrange sweet potatoes and onions around turkey. Mix remaining ingredients except cornstarch and water in small bowl; pour over turkey and vegetables.
2
Cover and cook on Low heat setting 7 to 8 hours.
3
Remove turkey and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. Mix cornstarch and water in small bowl until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with turkey and vegetables.
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For the best color and flavor, choose a dark-orange variety of sweet potatoes for this recipe.
You can reduce the fat to 2 grams and the calories to 280 per serving by removing the skin from the turkey before cooking.
Round out this meal with a fresh spinach salad, drizzled with a raspberry vinaigrette dressing.
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