|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 0g||1%|
|Total Sugars 17g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cooking a turkey breast in the slow cooker is a fabulous way to make Thanksgiving dinner for a small group or to have extra white meat around if you're feeding a crowd. The crockpot makes the turkey so moist and tender. Even better, the cornbread stuffing cooks right alongside the turkey.
2 tablespoons unsalted butter
1 medium onion, chopped
1 (8 x 8-inch) pan cornbread, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
3- to 4-pound turkey breast, thawed if frozen
1/3 cup maple syrup
1/2 cup apricot preserves
3 tablespoons unsalted butter, melted
1/2 teaspoon dried thyme leaves
Gather the ingredients.
Melt the butter in small saucepan over medium heat.
Cook the onion in the melted butter until very tender, about 4 to 6 minutes.
Remove the cooked onion to a large bowl and crumble in the cornbread. Season with the salt and pepper.
Sprinkle the turkey breast with salt and pepper.
In a small bowl, combine the maple syrup, apricot preserves, melted butter, thyme leaves, and salt and pepper to taste; mix well.
Add half of this mixture to the cornbread mixture and stir gently; drop into a 4- to 5-quart slow cooker.
Place the turkey on top of the stuffing and pour the remaining maple syrup mixture over the turkey.
Cover the slow cooker and cook on low for 6 to 7 hours or until the turkey registers 165 F on a meat thermometer, basting twice with the juices in the crockpot.
Serve and enjoy!