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bread stuffing recipe
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GLAZED TURKEY BREAST ROAST |
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Crockpot |
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2 bay leaves
1 tsp. assorted peppercorns
Water to fill one inch of cooker
Nonstick cooking spray
3 C. sourdough bread cubes
1/3 C. finely chopped Canadian bacon
1 medium onion chopped
2 celery stalks chopped
2 garlic cloves minced
1/4 C. fat free chicken broth
1/4 tsp. freshly ground white pepper
1/2 tsp. sage
1 1/2 pounds boneless turkey breast
1/2 C. currant/ apricot or apple jelly |
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Place the bay leaves and peppercorns in an electric crock pot. Add water to approximately 1 inch depth. Place a collapsible vegetable steamer basket in the crock pot. 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 crock pot. Coat the same skillet with nonstick spray, reheat over medium high heat. Quickly brown the turkey breast on both sides, then transfer it to the crock pot, placing in atop the stuffing. Melt 1/4 C. 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. |
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