Slow Roasted Turkey Breast with Apple Walnut Stuffing

 

This is the perfect recipe when you don't want to make a whole turkey, and no oven space is available! Juicy and moist on the inside and crisp on the outside. YUM!

Slow Roasted Turkey Breast with Apple Walnut Stuffing

2-3 whole carrots

2-3 stalks celery

¼ quartered onion

1 bulb garlic cut in half

1– 5 pound bone-in turkey breast

½ cup (1 stick) butter, slightly melted

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme leaves

½ teaspoon dried sage

1 sage leaf

1 bay leaf

Lightly coat your slow cooker with cooking spray and set to high.

Place the carrots, celery, onion, garlic and sage and bay leaves in the bottom of the pot.

Place the softened butter in a small bowl, then add garlic powder, onion powder, dried thyme, sage, salt, and pepper. Mix everything, then slather on the turkey breast. Place the turkey, BREAST SIDE DOWN in the crock pot.

Set the heat to LOW and the timer to 5 hours. At the end of cooking time, use an instant-read thermometer to test to ensure the turkey is done. It should read 165 degrees. Cook for an additional 30 minutes if needed.

Note: A 5-pound turkey breast will take about 5.5 hours on low or 3.5 to4 hours on high in a crock pot. At this point the turkey will not be browned and not very pretty yet.

After the turkey is done, remove it from the slow cooker and place it in a baking dish. Set the oven to broil. Place the turkey breast side up under the broiler to crisp up the skin for 5-6 minutes. Remove from oven and allow turkey to rest for at least 30 minutes, then slice and place on a serving platter with my homemade Apple Walnut Stuffing.

Serve with gravy.

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Apple Walnut Sausage Stuffing

 

 

 

 

 

 

 

 

 

When I make my stuffing each year, I have no idea what’s going in it until I start making it. Like what kind of bread I want to use. I’ve used whatever bread I have on hand, cut it in cubes or tear it in chunks and toast it. I’ve used brioche, French baguettes, croissants, even hot dog and or hamburger rolls. I've even been known to use salad croutons!  And then I add my favorite to give it that perfect taste and texture.  

 

Apple Walnut Sausage Stuffing

 

8 cups 1-inch bread cubes

1 tablespoon olive oil

1 pound mild ground pork sausage

6 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

1 ½ cups sliced celery

2 Fuji apples, chopped

2 tablespoons finely chopped fresh sage leaves

1 tablespoon finely chopped fresh thyme leaves

1 cup chopped toasted walnuts

½ cup finely chopped fresh parsley

salt and freshly ground black pepper, to taste 

2 ½ cups chicken stock

 

 

Preheat oven to 350 degrees. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

 

 

 

 

 

 

 

 

 

 

Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.

 

 

 

 

 

Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.

In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.

Spread half the bread mixture into the prepared baking dish. Add more apples and sausage.

Cover with foil and bake in the oven for 45 minutes. 

Place into oven and bake until top is browned, about 45 minutes.

Remove foil and bake for another 15 minutes or until top is browned.

Serve immediately.

Photography is the property of and copyrighted to Welcome Home.

Dutch Apple Pie

 Dutch Apple Pie

I make smaller pies because I don't have a big family to feed. I usually make two pies 5 inch pies and freeze one for later. The little five inch pies are the perfect size pie if you're single or if you have only one other person to share with.   I love the way my house smells right now...apples, cinnamon, nutmeg and brown sugar....yum. This is my Mom's old recipe she used when it was apple season and she wanted a change up from your typical American hot apple pie. I always loved this one. 

Dutch Apple Pie

Homemade Pie Crust

1 package Pillsbury Refrigerated Pie Crust or Homemade (below)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix.

Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

On a floured piece of parchment paper, roll dough to a two 6-inch rounds with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over two 5-inch pie plates. Gently fit into bottom and up sides of plates (do not stretch dough).

Apple Filling 

5 1/2 cups peeled cored sliced apples (Granny Smith or McIntosh)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Preheat oven to 375 degrees. Fit pie crust into pie plate and trim off edges. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.  Pour filling into crust.

Topping:

3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter, room temperature

In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples.

Bake at 375 for 50 minutes. (If your crust gets too brown early on, cover the edges of the pie crust with tin foil and continue baking).

This recipe can make two smaller pies instead of one large one.  I usually double the recipe and make several pies to freeze for later. 

These are the smaller pie pans I use.  If you would like to own a set, get them for a limited time for under $10 for all four non-stick pans! A fantastic buy!   Note the link is already coded with Welcome Home.

http://www.amazon.com/gp/product/B000F7A5PS/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000F7A5PS&linkCode=shr&tag=welchome08-20&linkId=VPSTEPYSPLWUKUJJ&qid=1411499536&sr=8-1&keywords=small+pie+pans

Photography is the property of and copyrighted to ©Welcome Home.

Caesar Salad with a Twist

 

 

 

 

 

 

 

  

 

This is my go to salad when I feel like something light and simple yet so delicious I want to eat it every day.  It's easy to make and has so many flavors and textures you can't get enough.  The trick to making it NOT your everyday salad is the dressing.  I mix two different dressings to get flavors to die for!  You have to try this one my friends.

Caesar Salad with a Twist 

• 1/4 cup Ken's Creamy Caesar dressing
•  2 tablespoons Ken's balsamic vinaigrette 
•  3 cups chopped romaine lettuce
•  1 cup iceberg lettuce chopped 
•  1 cup cherry tomatoes, cut in half
•  1 cup cubed apple
•  1/3 cup dried cranberries
•  1/3 cup pecan halves
•  salt and pepper to taste
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• Add your chopped lettuce to a large bowl.
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•                     In a small bowl, whisk together both dressings until fully combined.

  


















I use Ken's Creamy Caesar dressing. 

 


















Just a little vinaigrette.

     

















Toss the lettuce, tomatoes, chopped apples, cranberries, pecans, and 1/2 of the dressing mixture. 

    Divide among individual plates; drizzle with the remaining dressing and season with a pinch of freshly ground pepper.

The perfect salad anytime of year!

Photography is the property of and copyrighted to Welcome Home.