Will report back on how it comes out!
4 cups cooked wild rice
- 3/4 cup finely chopped onion (1 large)
- 1/2 cup sweetened dried cranberries
- 1/3 cup slivered almonds
- 2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)
- 1 boneless whole turkey breast (4 to 5 lb), thawed if frozen
In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.
*Adapted from Betty Crocker