Prep Time: 25 minutes
Cook Time: 6 hours, 30 minutes
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 pan cornbread, crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2-3 pound boneless turkey breast, thawed if frozen
- 1/3 cup maple syrup
- 1/2 cup apricot preserves
- 1/2 teaspoon dried thyme leaves
Preparation:
Melt butter in small saucepan. Cook onion until very tender. Remove to large bowl and crumble in cornbread; season with salt and pepper.Sprinkle turkey breast with more salt and pepper. In small bowl, combine maple syrup, apricot preserves, and thyme leaves; mix well. Add half this mixture to the cornbread mixture; place in 4-5 quart slow cooker.
Place turkey on top and pour remaining maple syrup mixture over. Cover and cook on low for 6-7 hours until the turkey registers 165 degrees on a meat thermometer, basting twice with the juices in the crockpot. Serve immediately.
