Simple Slow Cooker Cranberry and Orange Turkey
- 2 boneless skinless turkey breast halves (3 pounds each)
- 1 14oz can jellied cranberry sauce
- 1/2 cup water
- 2 tablespoons water
- 1 envelope onion soup mix
- 2 tablespoons cornstarch
- 1 orange, sliced
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 mixture over turkey. Place orange slices on top of the meat. Cover and cook on low for 4-6 hours. Remove turkey and keep warm.
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, and garnish with orange slices. Leftovers may be frozen for up to 3 months.
Just like my Cookie Dough Dip and Mom's Cheesy Hash Brown Casserole, people were asking for the recipe. Many of them commented on how they loved the mixture of the orange and the cranberry. If you would prefer a more orange taste, you could use orange juice instead of water when you create the mixture. The only downside, this is a more expensive dish to make because of the turkey. I purchased 2 packages of turkey breasts and they were $9.99 each at Kroger. $20.00 doesn't exactly break the bank, but when you add in the other ingredients and you may have other things you are making as well it can all add up. I think it is worth it! Mmm! Enjoy! And Happy Turkey Day!
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