Turkey with Pecan-Cherry Stuffing
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Stand Time 5 minutes
Cook Time 5 to 6 hours
Prep Time 20 minutes
Makes 8 servings
|1||fresh or frozen boneless turkey breast (about 3 to 4 pounds)|
|2||cups cooked rice|
|1/3||cup chopped pecans|
|1/3||cup dried cherries or cranberries|
|1||teaspoon poultry seasoning|
|1/4||cup peach, apricot or plum preserves|
|1||teaspoon Worcestershire sauce|
- Thaw turkey breast, if frozen. Remove and discard skin. Cut slices three fourths of the way through turkey at 1-inch intervals.
- Stir together rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to hold it together.
- Place turkey in slow cooker. Cover; cook on LOW 5 to 6 hours or until turkey registers 170°F on meat thermometer inserted into thickest part of breast, not touching stuffing.
- Stir together preserves and Worcestershire sauce. Spoon over turkey. Cover; let stand for 5 minutes. Remove skewer before serving.
Serve with asparagus spears, crescent rolls and spinach salad.
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