Turkey Breast with Barley-Cranberry Stuffing

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Turkey Breast with Barley-Cranberry Stuffing."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/turkey-breast-with-barley-cranberry-stuffing-a-recipe.htm>  20 November 2008.

Turkey Breast with Barley-Cranberry Stuffing Photo
Turkey Breast with Barley-Cranberry Stuffing
Yield: Makes 6 servings
See Cooking Videos
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.
Ingredients:
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



Preparation:
1.
Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in slow cooker.

2.
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.

3.
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.



Nutritional Information:
Serving Size: 1/6 of total recipe
Fiber 6 g
Carbohydrate 33 g
Cholesterol 55 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 13 %
Calories 298
Protein 31 g
Sodium 114 mg
Dietary Exchange:
Starch 2
Meat 3


This recipe appears in: Turkey