Glazed Turkey Breast Roast

Recipe Ingredients

2		Bay leaves
1 teaspoon	5ml	Assorted peppercorns
		Water to fill one-inch of cooker
		Nonstick cooking spray
3 cups	711ml	Sourdough bread cubes
1/3 cup	48g / 1.7oz	Finely-chopped Canadian Bacon
1 cup	62g / 2.2oz	Onion - chopped (medium)
2		Celery stalks - chopped
2		Garlic cloves - minced
1/4 cup	59ml	Fat-free chicken broth
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Sage
1 1/2 lbs	681g / 24oz	Boneless turkey breast
1/2 cup	31g / 1.1oz	Currant/ apricot or apple jelly

Recipe 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.

Source:
Crockpot Recipe Collection at http://www.quickneasyrecipes.com/

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