Diabetic Cooking

Turkey Breast with Barley-Cranberry Stuffing



  • 2 cups reduced-sodium chicken broth
  • 1 cup uncooked quick-cooking barley
  • 1/2 cup chopped onion
  • 1/2 cup dried cranberries
  • 2 tablespoons slivered almonds, toasted
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon garlic-pepper seasoning
  • Nonstick cooking spray
  • 1 fresh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
  • 1/3 cup finely chopped fresh parsley


Combine broth, barley, onion, cranberries, almonds, sage, and garlic-pepper seasoning in slow cooker.

Spray large nonstick skillet with cooking spray. Brown turkey breast over medium heat on all sides; add to slow cooker. Cover; cook on LOW 4 to 6 hours.

Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Stir parsley into sauce mixture in slow cooker. Serve sliced turkey with sauce and stuffing.

Yield: 6 servings.

Serving size: 1/6 of total recipe.

Nutrition Facts Per Serving:
Calories: 298 calories, Carbohydrates: 33 g, Protein: 31 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 114 mg, Fiber: 6 g

Exchanges per serving: 2 Bread/Starch, 3 Meat.

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