Turkey in the slow cooker? Believe it! You can also freeze leftovers for up to 3 months.
—MARIE RAMSDEN FAIRGROVE, MI
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 15 SERVINGS
2 boneless skinless turkey breast halves (3 pounds each)
1 can (14 ounces) jellied cranberry sauce
1/2 cup plus 2 tablespoons water, divided
1 envelope onion soup mix
2 tablespoons cornstarch
1. Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or meat is tender. Remove turkey and keep warm.
2. Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.
PER SERVING 6 ounces turkey equals 248 cal., 1 g fat (trace sat. fat), 112 mg chol., 259 mg sodium, 12 g carb., trace fiber, 45 g pro. Diabetic Exchanges: 5 lean meat, 1/2 starch.