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Glazed Turkey Breast Roast

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 cloves garlic, minced
1/4 cup fat-free chicken broth
1/4 teaspoon white pepper
1/2 teaspoon sage
1 1/2 pounds boneless turkey breast
1/2 cup currant, apricot or apple jelly

Place the bay leaves and peppercorns in a slow cooker.

Add water to approximately 1 inch.

Place a collapsible vegetable steamer basked in the slow cooker.

Coat a nonstick skillet with nonstick spray and warm it over medium/high heat.

Sauté 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; re-warm over medium-high heat.

Quickly brown the turkey breast on both sides; 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, 8-10 hours.

Melt the remaining jelly and brush it on the breast.

Some general comments about this recipe:

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