Slow Cooker Turkey Breast Stuffed With Wild Rice And Cranberries Recipe

Ingredients

4

cups cooked wild rice

3/4

cup finely chopped onion (1 large)

1/2

cup sweetened dried cranberries

1/3

cup slivered almonds

2

medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)

1

boneless whole turkey breast (4 to 5 lb), thawed if frozen

Preparation

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.

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