This recipe is perfect for a small Thanksgiving dinner, or if you want to enjoy turkey on a regular weekend! Serve it with mashed potatoes, vegetables and packet gravy. I used a round loaf of artisan multigrain pumpkin seed bread. You can use any freshly baked bread that suits your taste.
|1||Maple Leaf Prime® Turkey Breast, skin removed|
|1 cup||chicken broth (no salt added)|
|1||loaf artisan multigrain bread|
|1||apple, with skin|
|2 tsp||poultry seasoning|
|1 tsp||ground sage|
|1/2 tsp||black pepper|
|1 tbsp||olive oil|
|Canola spray||for greasing|
|1 Pkg||turkey gravy|
Spray slow cooker pot with Canola spray. Place turkey breast in slow cooker pot and pour chicken broth over top. Drizzle a little olive oil on top of turkey, then season with black pepper.
In a large mixing bowl, combine bread cubes, celery, onion and apple. Add salt, poultry seasoning, sage and pepper and toss to coat.
Pour stuffing over top of turkey breast and slice the tbsp of butter into small chunks and evenly distribute across the top of the stuffing. Place lid on slow cooker and cook for 4h30 on high.
When cooking time is complete, transfer stuffing to a large bowl, slice turkey, and serve with packet gravy.
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