Crock-Pot VersaWare Pro owner manual Stuffed Turkey Breast, Golden Duck, Serves

Stuffed Turkey Breast

1 turkey breast (without wings or legs, bone in) Olive oil

1/2 cup finely chopped onions

1/2 cup finely chopped celery

2 pounds packaged stuffing mix

2 tablespoons salt

2 tablespoons pepper

24-inch x 30-inch cheesecloth roll

2 tablespoons Kosher salt

2 tablespoons paprika

2 tablespoons butter

2 teaspoons cornstarch

1.On stovetop set to medium heat, in VersaWare® Pro stoneware, add oil to coat bottom and sauté onions and celery. Remove from stovetop and add stuffing mix. Season with salt and pepper.

2.Make 5-6 deep slices across turkey breast, horizontally, all the way to the breastbone. Place stuffing into slices and pack tightly. Sprinkle paprika and salt over top of turkey breast and wrap in cheesecloth.

3.Place meat in VersaWare® Pro stoneware, place stoneware in slow cooker heating base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours. (Internal temperature should be 185ºF). Remove stoneware from base and unwrap breast from cheese cloth. Place breast back in stoneware and brown in oven set to 400ºF for 20 minutes.

4.To make gravy, remove drippings and thicken with 2 teaspoons cornstarch.

Serves 8

Golden Duck

3-4 pounds duck, sliced lengthwise in half

1 12-ounce can dried apricots

2 tablespoons grated orange peel

1/4 cup honey

1/2 teaspoon seasoned salt

3 12-ounce cans cling peaches (separate juice and peaches)

2bananas, peeled and cut into 1/2-inch slices

2tablespoons soy sauce

2tablespoons cornstarch

1/4 cup water

1.Place duck, split side down, in bottom of VersaWare® Pro stoneware and poke holes with a fork along entire duck.

2.In a bowl, combine apricots, orange peel, honey, soy, seasoned salt and mix.

3.Brush over duck breast, coating evenly. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours, or until tender (internal temperature of 185ºF).

4.Place a saucepan on stovetop set to medium heat, add apricot glaze, cornstarch and water. Cook until thickened and add peaches and bananas. Use reserved peach juice to thin if necessary. Pour over duck halves and serve.

Serves 6

38	Note: when using an electric stovetop, the heat diffuser	Note: when using an electric stovetop, the heat diffuser	39
	MUST ALWAYS be used with the VersaWare® Pro stoneware.	MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:36 AM