Sunday, March 15, 2009

Crockpot turkey breast, mmm!

This is absolutely delicious and about the easiest way I've ever made a turkey breast.

You'll need:
Large crockpot (big enough to hold a turkey breast plus some liquid)
1 turkey breast
1 medium yellow onion, chopped in BIG chunks
1 can chicken broth (or 2 cups white wine)
1 stick butter in chunks
salt and pepper to taste (no salt if using chkn broth that isn't low sodium)

Refrigerate turkey breast for 1-1/2 to 2 days in refridgerator.

Remove turkey from netting and wrapper and more netting (if you have one like mine). Put pouch of gravy on plate and store in fridge for later. Wash turkey in sink with water and then pat dry with paper towels. Place in bottom of crock pot. Wash hands.

Chop up onion in big chunks and place all around and on top of turkey breast. Sprinkle with a little salt and pepper. Drop in chunks of butter. Pour can of chicken broth all over turkey.

Cover and cook on Low for 8 hours. I cooked mine (still partially frozen after 1 day in fridge, eek!) on Hi for 5.5 hours then checked temperature and it was 190+ and already done. I left it on Stay Warm for the remaining 2 hours til dinner and it was perfect!

I served mine with:
Cornbread stuffing and Green Bean Casserole

Toasted cornbread stuffing:

For the stuffing, I just made a box mix because they're easy and I like them! After it was cooked, I put it in a casserole and put in the oven for about 5-10 minutes with the green bean casserole at 350.

Green Bean Casserole

2 cans French cut green beans, drained
1 can Cream of Mushroom
1/2 can of milk
Couple shakes of pepper and a shake of cayenne paper
1/4 cup shredded sharp cheddar cheese (I'd have used more but I ran out! Try 1/2 cup in yours)
french fried onions

Stir all ingredients together in medium bowl, then transfer to a glass casserole. Top with fried onions and bake at 350 for approximately 30 minutes or until warm through and bubbly.

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