SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES
Partner a turkey breast with just five other ingredients. You'll have a delicious main course.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 10
Number Of Ingredients 6
Steps:
- In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
- In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 120 mg, Fiber 3 g, Protein 46 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g
TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES
This came from the Betty Crocker's Slow Cooker cookbook. Very easy and very yummy...makes fabulous leftovers
Provided by Jen Wiehl
Categories One Dish Meal
Time 8h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except turkey.
- Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
- Place turkey in 3 1/2 to 6 quart slow cooker.
- Stuff pockets with wild rice mixture.
- Place remaining rice mixture around edge of cooker.
- Cover and cook on low setting 8 to 9 hours or until turkey is no longer pink in center.
Nutrition Facts : Calories 556, Fat 15.3, SaturatedFat 3.7, Cholesterol 118, Sodium 112.4, Carbohydrate 54.2, Fiber 5.4, Sugar 5.3, Protein 50.1
SLOW-COOKER TURKEY BREASTS WITH WINE & BACON
If you like the idea of Christmas turkey but often find it dry, then you must try this. The tender turkey is wrapped in bacon then braised in a slow cooker
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 11
Steps:
- Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don't pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.
- Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
- Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
- Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
- Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.9 milligram of sodium
WILD TURKEY BREAST
My husband, FIL, and son go wild turkey hunting. I never have liked the taste of it until my FIL gave me this recipe. My girls thought it was pork loin.
Provided by CaramelPie
Categories Turkey Breasts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the dressing and wine.
- Pour into a 1 gallon size zip-lock bag.
- Add the turkey breast and marinate overnight, turning at least once.
- Drain off the marinade & discard.
- Sprinkle turkey breast with the seasonings.
- Place in oven roasting bag.
- Melt the butter in the olive oil and add to the turkey breast.
- Place the roasting bag & turkey breast in a 9"x5" loaf pan.
- Bake at 350 degrees for 1 1/2 hours.
Nutrition Facts : Calories 798.7, Fat 63.3, SaturatedFat 18.3, Cholesterol 163.3, Sodium 634.4, Carbohydrate 5.4, Sugar 3.7, Protein 41.6
SLOW COOKER CRANBERRY TURKEY BREAST
Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.
Provided by Verna Schroter
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g
SLOW COOKER TURKEY BREAST WITH DRESSING
My cranky old 1934 oven is very small and slow, so I devised this method of cooking holiday meals. The slow cooker keeps the turkey breast moist, and cooking the dressing in the same cooker gives it a wonderful flavor.
Provided by Fishwrap
Categories Meat and Poultry Recipes Turkey Breasts
Time 4h30m
Yield 12
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
- Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
- Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
- Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 30.5 g, Cholesterol 122.5 mg, Fat 18.3 g, Fiber 1.7 g, Protein 53.6 g, SaturatedFat 8.5 g, Sodium 1538.3 mg, Sugar 11.8 g
SLOW-COOKER TURKEY BREAST WITH CRANBERRY-ONION GRAVY
Maybe the easiest turkey you'll ever make! The results are moist and tangy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 8
Number Of Ingredients 7
Steps:
- Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
- In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
- Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
- About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
- In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
- Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 120 mg, Fiber 0 g, Protein 43 g, SaturatedFat 1/2 g, ServingSize 1/8 of Recipe, Sodium 570 mg, Sugar 20 g, TransFat 0 g
SLOW COOKER CRANBERRY TURKEY BREAST RECIPE
Juicy, flavorful turkey made in a slow cooker!
Provided by Kristen Hills
Categories Main Course
Time 8h10m
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine cranberry sauce, onion soup mix, orange juice and water.
- Place turkey breast in a slow cooker sprayed with nonstick cooking spray and pour prepared sauce on top.
- Cover slow cooker and cook on low for 6-8 hours.
Nutrition Facts : Calories 347 kcal, Carbohydrate 30 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 122 mg, Sodium 866 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY
I created this dish when I was craving Thanksgiving dinner, and it was still over a month away. You get all the bells and whistles of Thanksgiving dinner in no time, Add a vegetable, some mashed potatoes and you're ready to eat. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.
Nutrition Facts : Calories 259 calories, Fat 4g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 537mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 36g protein.
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