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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Makes 6 servings
|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|
- 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.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||13 %|
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