Slow-cooker Turkey Breast with Cranberry Gravy
I created this dish when I was craving Thanksgiving dinner, which was over a month away. Cyndy Gerken, Naples, FL Prep: 25 min. • Cook: 3 hours Makes: 12 servings 2 boneless skinless turkey breast halves (2 to 3 lbs. each) 1/2 tsp. salt 1/2 tsp. pepper
3 fresh thyme sprigs
2 Tbsp. butter
1 cup whole-berry cranberry sauce 1 cup apple cider or juice
1/2 cup chicken stock
1 envelope onion soup mix
2 Tbsp. maple syrup
1 Tbsp. Worcestershire sauce 1/4 cup all-purpose flour 1/4 cup water
1. Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add the thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
2. Transfer cooking juices to a large saucepan; discard the thyme sprigs. Combine flour and water until smooth. Bring the cranberry mixture to a boil; gradually stir in flour mixture. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry gravy. 5 oz. cooked turkey with ¹₃ cup gravy: 259 cal., 4g fat (2g sat. fat), 91mg chol., 537mg sod., 17g carb. (10g sugars, 1g fiber), 36g pro.