Crockpot recipes |
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 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 |
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. 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. |