|Nutrition Facts (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
Steps to Make It
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!