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Slow Cooker Turkey Breast with Cranberry Sauce and Herb Stuffing
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 2 lb boneless turkey breast
  • 1 cup fresh cranberries
  • 1/4 cup granulated sugar
  • 1/2 cup orange juice
  • 4 cups cubed day-old bread
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 tbsp butter, melted
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • In a mixing bowl, combine the cubed bread, diced onion, diced celery, melted butter, sage, thyme, rosemary, salt, pepper, and chicken broth. Stir until the bread is evenly moistened.
  • Spread the stuffing mixture in an even layer in the bottom of the slow cooker.
  • Place the turkey breast on top of the stuffing. Season the top of the turkey with the remaining salt and pepper.
  • In a small bowl, stir together the fresh cranberries, sugar, and orange juice. Pour this mixture around the turkey breast.
  • Cover and cook on low for 6 hours, until the turkey reaches an internal temperature of 165°F.
  • Remove the turkey breast, let it rest for 10 minutes, then slice and serve with the stuffing and cranberry sauce from the slow cooker.

Notes

Spoon some of the pan juices over the sliced turkey before serving to keep it moist. If the cranberry sauce looks too thin at the end, mash a few berries with a fork and let it sit uncovered for 10 minutes on warm. Leftover slices reheat well in a covered skillet with a splash of broth to prevent drying out.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups