This is a perfect recipe for Christmas or Thanksgiving dinner if you have a smaller family. I love the combination of colors, textures, and flavors in this recipe. And serve it during the fall and winter months for an ordinary day too!
Prep Time: 25 minutes
Cook Time: 8 hours
Ingredients:
- 4 cups cubed oatmeal bread
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Granny Smith apple, chopped
- 1/2 cup dried cranberries
- 1/2 cup fresh cranberries, cut in half
- 2 eggs, beaten
- 3 Tbsp. butter, melted
- 1/2 tsp. dried marjoram leaves
- 4-5 lb. boneless turkrey breast, thawed if frozen
- 1 tsp. salt
- 1/4 tsp. pepper
Preparation:
Let cubed bread stand overnight, uncovered, to dry. Or place on jelly roll pan and bake in 250 degrees F oven for 1 hour, stirring once during cooking time.
Combine bread with onion, garlic, dried cranberries, fresh cranberries, and chopped apple in a large mixing bowl. In a small bowl, combine eggs, butter, and marjoram and mix well. Drizzle egg mixture over bread mixture and toss to coat.
Sprinkle turkey with salt and pepper. Put half of stuffing mixture into 4 quart crockpot and place turkey breast on top. Arrange remaining stuffing around turkey. Cover slow cooker and cook on low for 7-9 hours or until turkey registers 180 degrees on meat thermometer. Remove turkey from crockpot, cover, and let stand for 10-15 minutes before slicing. 6-8 servings.
