Tuesday, January 3, 2012

Slow-Cooker Turkey with Cranberry Sauce

Ah, turkey dinner. One of the most nostalgic comfort foods around. Here is a slow-cooker version that won't disappoint! Simply serve with cranberry sauce, stuffing and whipped potatoes. For color, broccoli, carrots or mixed vegetables would go well with this, too. Originally found in a Taste of Home cookbook and adapted from their recipe. This is a large recipe, and may be halved if desired for a family dinner with left-overs for sandwiches.

Slow-Cooker Turkey With Cranberry Sauce

  • 2 boneless skinless turkey breast halves (about 4 lbs each)
  • 1 can (14 oz) jellied or whole berry cranberry sauce
  • optional: 1 Fuji apple, peeled, cored and finely chopped, and/or 1/2 c chopped walnuts or pecans
  • 1/2 c plus 2 tbsp water, divided (note: you may opt to use half orange juice and half water, which tastes even more delicious)
  • 1 envelope onion soup mix
  • 2 tbsp cornstarch
  • Cut each turkey breast in half; place in a large 5-qt slow cooker. In a bowl, combine the cranberry sauce (and apple/nuts, if desired), 1/2 c water/juice and soup mix; mix well. Pour over the turkey.
  • Cover and cook for 4-6 hours or until the turkey is no longer pink and a meat thermometer reads 170 degrees.
  • Remove turkey, keep warm.
  • Transfer the cranberry mixture to a small saucepan. Bring to boil while mixing the cornstarch and remaining water/juice until smooth. Add cornstarch mixture to the cranberry mixture and simmer and stir for 2 minutes, until thickened. 
  • Serve turkey, warm with cranberry sauce and sides of whipped potatoes, broccoli or carrots and Stove Top Stuffing, if desired.
Yield: Serves 18-24.

1 comment:

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