Turkey Breast with Barley-Cranberry Stuffing
the Editors of Publications International, Ltd.
Turkey Breast with Barley-Cranberry Stuffing
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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Yield
Makes 6 servings
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
- 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.
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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