Turkey Breast Stuffed with Wild Rice and Cranberries

By gtbalm

1 Serving:
Calories 400 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 115mg; Sodium 100mg; Carbohydrate 26g (Dietary Fiber 4g); Protein 47

% Daily Value: Vitamin A $5; Vitamin C 6%; Calcium 4%; Iron 12%

Diet Exchanges:
1 Starch, 6 Very Lean Meat, 2 Vegetable, 1 Fat

Ingredients

• 4 cups cooked wild rice
• 3/4 cup finely chopped onion
• 1/2 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

Details

Servings 10
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.