This recipe makes a delicious turkey dinner for those who would rather not cook a large turkey. Many of us live alone, or there are just a couple of people in the family. Long gone are the days of large families when we needed a 30 pound turkey to feed everyone.
Canadian Thanksgiving is over, but in November the US will celebrate their Thanksgiving. So if you have eight or less mouths to feed, try this dish.
Supplies:
* One turkey breast, approximately 4 pounds. Can be fresh or frozen.
* 2 cups pre-cooked rice.
* 1/3 cup pecans, chopped.
* 1/3 cup dried cranberries or cherries, whichever you like.
* 1 teaspoon poultry seasoning.
* 1/4 cup peach preserves.
* 1 teaspoon Worcestershire sauce.
Method:
* Thaw turkey breast in the refrigerator overnight if turkey is frozen.
* Remove all skin from the breast.
* Cut turkey breast 3/4 of the way through and about one inch thick.
* Stir rice, cranberries or cherries, pecans and poultry season together in a large mixing bowl.
* Stuff the mixture between the slices of the turkey breast.
* Tie or skewer if necessary so the breast will hold together.
* Place stuffed turkey breast in a crockpot and cover with the lid.
* Cook on low for 6 hours or until your meat thermometer registers 180F when inserted in meat. Do not insert the thermometer in the stuffing, as you will get a false reading.
* Mix Worcestershire sauce and peach preserves together.
* Pour over turkey breast.
* Allow to stand for approximately five minutes or until the preserve mixture is hot.
* Serve while hot.
Note: I have used this recipe a few times. It can be found in the recipe book Crockpot Slow Cooker.
