Ingredients Jump to Instructions ↓

  1. 4 cups cubed oatmeal bread

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 Granny Smith apple, chopped

  5. 1/2 cup dried cranberries

  6. 1/2 cup fresh cranberries, cut in half

  7. 2 eggs, beaten

  8. 3 Tbsp. butter, melted

  9. 1/2 tsp. dried marjoram leaves

  10. 4-5 lb. boneless turkey breast, thawed if frozen

  11. 1 tsp. salt

  12. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. servings.


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