Tuesday, November 22, 2016

Turkey with Cranberry and Barley


2 c. low-sodium chicken broth
1 c. uncooked barley
1/2 c. chopped yellow onion
1/2 c. dried cranberries (Craisins)
1/4 c. slivered almonds
1/2 tsp. ground sage
1/2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 frozen Jennie-O oven-ready turkey breast (skinned)
Fresh Parsley, chopped

Combine the broth, barley, onion, cranberries, almonds, and seasonings together at the bottom of the slow cooker. Place the turkey on top. Cook on low for 4-6 hours. Remove the turkey from the slow cooker and let sit for 10 minutes. Stir the ingredients in the slow cooker together.

Slice the turkey and serve with the stuffing. Top with a sprinkle of fresh parsley.

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