Glazed Turkey Breast Roast: Date Added: 12 Nov 2009 Ingredients:

2 bay leaves
1 teaspoon assorted peppercorns
Water to fill one-inch of cooker
Nonstick cooking spray
3 cups sourdough bread cubes
1/3 cup finely-chopped Canadian Bacon
1 medium onion -- chopped
2 celery stalks -- chopped
2 garlic cloves -- minced
1/4 cup fat-free chicken broth
1/4 teaspoon freshly-ground white pepper
1/2 teaspoon sage
1 1/2 pounds boneless turkey breast
1/2 cup currant/ apricot or apple jelly

Cooking Instructions:

Place the bay leaves and peppercorns in an electric slow cooker. Add water to approximately 1-inch depth. Place a collapsible vegetable steamer basket in the slow cooker.

Coat a nonstick skillet with nonstick spray and warm it over medium-high heat. Saute the bread, bacon, onions, celery and garlic until the onions are lightly browned, about 6 minutes. Stir in the white pepper and the sage. Transfer the bread stuffing to the steamer basket in the slow cooker.

Coat the same skillet with nonstick spray; rewarm over medium-high heat. Quickly brown the turkey breast on both sides; then transfer it to the slow cooker, placing in atop the stuffing.

Melt 1/4 cup jelly and brush it on the turkey breast. Cover and cook on LOW until the breast is tender and cooked through, 190 degrees on a meat thermometer, 8 to 10 hours. Melt the remaining jelly and brush it on the breast.

This recipe yields 6 servings.

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