Ingredients
4
slices bacon, cut into 1/2-inch pieces
1
cup chopped red and green bell peppers
1
medium onion, chopped (1/2 cup)
1/2
cup frozen whole kernel corn
4
cups corn bread stuffing mix
1
teaspoon dried marjoram leaves
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1 1/2
cups water
3- to 4-pound frozen boneless whole turkey breast, thawed
Preparation
Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until brown. Stir in bell peppers, onion and corn. Cook 4 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in stuffing mix, marjoram, seasoned salt, pepper and water until moistened.
Leave netting on turkey breast. Cut turkey breast (and netting) lengthwise in half from side without cutting completely through other side. Spoon and spread about 1 cup stuffing mixture onto turkey; fold turkey over filling. Tie 3 or 4 times with string (over netting) to hold together. Spray 5- to 6-quart slow cooker with cooking spray. Place stuffed turkey breast in cooker. Spoon remaining stuffing mixture around turkey.
Cover and cook on low heat setting 7 to 8 hours or until juice of turkey is no longer pink when center is cut. Remove turkey breast from cooker to serving platter; cover with foil. Let stand at room temperature 10 minutes before slicing. Remove string and netting before serving.
