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Turkey Breast with Barley-Cranberry Stuffing
Yield: Makes 6 servings
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.
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:
1.
Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in slow cooker.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Fiber | 6 g |
| Carbohydrate | 33 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 13 % |
| Calories | 298 |
| Protein | 31 g |
| Sodium | 114 mg |
Dietary Exchange:
| Starch | 2 |
| Meat | 3 |
This recipe appears in:
Turkey
