This is a must share recipe! Most importantly: It passed the taste test with my very conservative and traditionalist husband. Remarkable, for a man who was still asking, “Will there be mashed potatoes with gravy, and sweet potatoes, too?” Next most importantly, it made my holiday soooo relaxing. And yes, he got the green bean casserole and sweet potatoes – everything else was in the Crock-Pot! Well, not the mashed potatoes and gravy.
EASY HOLIDAY DINNER: CRANBERRY-APPLE STUFFED TURKEY
SUBMITTED BY BRENDA SARNA (ORIGINAL SOURCE FORGOTTEN)
INGREDIENTS
2 teaspoons melted butter
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup onion, chopped
1 stalk celery, chopped
1 cup whole-berry cranberry sauce
3/4 teaspoon poultry seasoning (gives an amazing sage taste to recipe)
2 cups seasoned crumb-style stuffing, uncooked
2 3-pound turkey breast tenderloins, pounded flat to about 1⁄2 inch
PREPARATION
In a large bowl, combine first 7 ingredients. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie, place in Crock-Pot. Pour sauce over stuffed turkey rolls. Cover and cook on Low for 8 hours or High for 4 hours. Go, enjoy the day!
Note: When the turkey tenderloin was pounded flat, it divided along a vein of connective tissue, so I cut it that way. Was able to divide into four oval-ish rectangles, which were stuffed, rolled and tied into mini-turkey rolls. Perfect serving sizes! Or, you can leave connected and make one large roll, then slice after cooking.
