Slow Cooker Turkey Breast Stuffed with Wild Rice and Cranberries
Serves 10
4 Cups Cooked Wild Rice
3/r Cup Finely Chopped Onion
Cup Dried Cranberries
1/3 Cup Slivered Almonds
2 Medium Peeled or Unpeeled Cooking Apples, Coarsely Chopped (2 Cups)
4- to 5-Pound Boneless Whole Turkey Breast, Thawed If Frozen
- Mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
- Place turkey in 3 1/2-to 6-quart slow cooker. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of cooker.
- Cover and cook on low heat setting 8 to 9 hours or until turkey is no longer pink in center.
Do-Ahead:
You’ll be ready to stuff the turkey breast if you cook the wild rice ahead of time. Start with 1 1/3 cups uncooked wild rice, and add 3 cups water. Heat to boiling, reduce heat and simmer over low heat 40 to 50 minutes or until water is absorbed. The cooked wild rice and other stuffing ingredients also can be combined ahead and refrigerated, but for food safety reasons, do not stuff the turkey breast until ready to cook.
Credit: Betty Crocker
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