1. In a small bowl, combine thyme, sage, paprika, salt, and pepper.
2. Into the insert of a 5- to 6-quart slow cooker add squash, cabbage, cranberries, and maple syrup. Mix. Stir in half of the spice mixture and toss well. Rub the remaining spice mixture over the turkey breast; nestle it into the vegetables.
3. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender.
4. Transfer the turkey breast to a cutting board; cool for 5 minutes. Slice into 12 equal pieces. Serve in bowls, topped with the vegetables and sauce from the cooker.
Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10mg||0 %|
|Potassium 114.4mg||3 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.3g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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