Crock Pot Monday - Apricot Pecan Turkey Roast

Fresh boneless turkey breast roast

2 cups cooked rice (I used wild long grain)

1/3 cup chopped pecans

1/3 cup dried cranberries (or cherries)

1 tsp poultry seasoning (I used Old World Seasoning from Penzey's)

1/4 cup apricot preserves (plum or peach will work too)

1 tsp Worcestershire sauce

Remove and discard any skin from turkey breast.

Stir together rice, pecans, cranberries and poultry seasoning in medium bowl.

If your roast is one large piece, you can cut slides 3/4 of the way through the turkey at 1-inch intervals and stuff the rice mixtures between the slices.  If needed, skewer the turkey lengthwise to hold it together.

This turkey roast was in two large pieces so I stuffed the rice mixture between the two and secured them together with twine. 

Cook turkey in the crock pot on LOW for 6 hours (or until the internal temp is 170F) 

Once turkey is done, stir together preserves and Worcestershire sauce.  Spoon over turkey. Cover and let stand for 5 minutes. 

The prep time on this was a little more than some of the other slow cooker recipes I've made recently but it only took me about 20 minutes so it wasn't too bad and the end result was yummy.  I served it with steamed asparagus and mashed potatoes. Everyone enjoyed it!