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Turkey Breast with Barley-Cranberry Stuffing
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Turkey Breast with Barley-Cranberry Stuffing
YIELD Makes 6 servings
See Cooking Videos
Thanks to a slow cooker, this meal cooks itself while you're away! You'll come home to a delicious, healthy dish of lean protein paired with grains and fruit.
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INGREDIENTS
| 2 | cups reduced-sodium chicken broth |
| 1 | cup uncooked quick-cooking barley |
| 1/2 | cup chopped onion |
| 1/2 | cup dried cranberries |
| 2 | tablespoons slivered almonds, toasted |
| 1/2 | teaspoon rubbed sage |
| 1/2 | teaspoon garlic-pepper seasoning |
| Nonstick cooking spray | |
| 1 | fresh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned |
| 1/3 | cup finely chopped fresh parsley |
PREPARATION:
Slow Cooker Directions
- Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in slow cooker.
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to slow cooker. Cover; cook on LOW 4 to 6 hours.
- Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. Stir parsley into sauce mixture in slow cooker. Serve sliced turkey with sauce and stuffing.
This recipe appears in:
Turkey
NUTRITIONAL INFORMATION:
| Serving Size: | 1/6 of total recipe |
| Sodium | 114 mg |
| Protein | 31 g |
| Calories | 298 |
| Fiber | 6 g |
| Carbohydrate | 33 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 13 % |
DIETARY EXCHANGE:
| Starch | 2 |
| Meat | 3 |
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