Recipe: Glazed Turkey Breast Roast and Stuffing (boneless turkey breast, crock pot)

GLAZED TURKEY BREAST ROAST

2 bay leaves
1 teaspoon assorted peppercorns
Water to fill 2-inch of cooker
FOR THE STUFFING:
3 cups sourdough bread cubes
1/3 cup finely chopped Canadian bacon
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup fat-free chicken broth
1/4 teaspoon ground white pepper
1/2 teaspoon sage
FOR THE TURKEY:
1 1/2 pounds boneless turkey breast
1/2 cup currant, apricot or apple jelly, divided use
EQUIPMENT NEEDED:
5-6 quart cooker
Collapsible vegetable steamer basket

Place the bay leaves and peppercorns in an electric slow cooker. Add water to approximately 1-inch. Place a collapsible vegetable steamer basked in the slow cooker.

Coat a nonstick skillet with nonstick spray and warm it over medium-high heat. Saute the bread, bacon, onions, celery and garlic until the onions are lightly browned, about 6 minutes. Stir in the white pepper and the sage. Transfer the bread stuffing to the steamer basket in the slow cooker.

Coat the same skillet with nonstick spray; rewarm over medium-high heat. Quickly brown the turkey breast on both sides; the turkey breast on both sides; then transfer it to the slow cooker, placing in atop the stuffing.

Melt 1/4 cup jelly and brush it on the turkey breast. Cover and cook on LOW until the breast is tender and cooked through, 190 degrees F on a meat thermometer, 8-10 hours.

Melt the remaining jelly and brush it on top before serving.

Makes 6 servings
Adapted from source: Smart Crockery Cooking by Carol Heading Munson