Cranberry Glazed Turkey Breast - From The Gluten Free Slow Cooker

Thanksgiving is right around the corner! Step out of your normal traditional comfort zone and try this spectacular glaze for your turkey breast straight out of my new cookbook, The Gluten Free Slow Cooker. The sweetness of the cranberries mixed with the savory onion and other seasonings make this turkey breast superb.

Cranberry-Glazed Turkey Breast

DAIRY-FREE

Ingredients:

1 fresh turkey breast (5½ to 6 pounds, 2.5 to 2.7 kg), giblets removed if yours contains them, rinsed, and dried

1 can (14 ounces, 395 g) whole berry cranberry sauce

3 tablespoons (15 g) dried minced onion

1 teaspoon parsley flakes

1 teaspoon onion powder

1 teaspoon turmeric

1 teaspoon cornstarch

¼ teaspoon celery salt

¼ teaspoon granulated sugar

1/8 teaspoon ground black pepper

Directions:

» Spray your crock with nonstick cooking spray.

» Place the turkey into the slow cooker, breast side down.

» In a bowl, mix together the cranberry sauce, onion, parsley, onion powder, turmeric, cornstarch, celery salt, sugar, and pepper. Pour the mixture all over the turkey breast.

» Cover the crock and cook on LOW for 8 to 9 hours or on HIGH for 4 to 4½ hours.

RECOMMENDED SLOW COOKER SIZE: 6½ to 7 quart (6½ to 7 L)

YIELD: 6 to 7 servings

Want to try more delicious recipes from my new cookbook?
Find out where you can buy "The Gluten Free Slow Cooker" here.

Pumpkin Soup - Gluten-Free

3 words......Easy, Delicious, Decadent.

I've never been tempted to make Pumpkin Soup before.  To be honest, it's always intimidated me.  I know, me intimidated?  Right?!  It happens to the best of us, folks.  So, here's how I decided to make Pumpkin Soup....

My daughter's class had a Pumpkin and Apple day as they wrapped up learning about both fruits.  We were given a list and my eye went right past all the pumpkin and apple muffins, cookies and pie and right to "pumpkin soup."  I'm the crock-pot lady, right?  The crock-pot lady has a reputation to uphold, so I had to bring something in a slow-cooker!  LOL  Seriously.  I'm that strange, I know.

All of the kids in Ella's class tried the soup.  50% liked it and 50% didn't.  I'm completely impressed that these 5-year-olds all tried it!  It was exactly the reaction I was expecting because it's probably not the normal texture of soup they're used to.

With all that being said, this soup was incredibly delicious.  It was smooth, creamy, decadent, sweet and comforting!  Most importantly, it was pumpkiny!!!  (I just made that word up.)

This would be a great appetizer to serve all your guests on Thanksgiving!  You could even serve it in hallowed out pie pumpkins!  How pretty would that be?!

*Note: I apologize for not having pictures for the entire recipe.  My camera died during this process.  Frustrating, but that's just how it goes!  LOL

Servings: 8-10

Ingredients:

(2) 29oz. cans pumpkin puree

2 tsp. vegetable bouillon powder (or 2 cups vegetable broth/stock)

2 cups water (don't add if using vegetable broth/stock)

1/2 tsp. nutmeg

1 tsp. cinnamon

3/4 cup maple syrup

1 cup natural applesauce

1 quart heavy cream

Directions: (Use a 5 Quart or larger slow cooker for this recipe)

In your crock, add the pumpkin puree, vegetable bouillon powder and water.

Add the nutmeg and cinnamon

 applesauce and maple syrup.

(This is the point in which my camera died)

Stir it up and cook it on low for 6 hours, or on HIGH for 3 hours.

When it is cooked, ladle out about 3 cups of the soup into a bowl and SLOWLY blend in the cream with an immersion blender.  If you don't have an immersion blender, use your blender or a good whisk.  What you want to do is temper the cream so it does not curdle in the soup.  

Continue adding the cream until it's all in.

SLOWLY pour this tempered cream mixture into the soup in your slow cooker, again, using your immersion blender or a good whisk.

Let it warm back up a bit on WARM, then serve and enjoy!

A Slow Cooked Thanksgiving!

Before I learned the art of crocking, I used to panic about when I was going to cook everything, how I was going to keep things warm while I switched one thing out of the oven and put another in, etc. etc. etc.  Now that I have MASTERED the art of crocking, panic no longer has to ensue!  Everything is done and I can relax!  When I serve dinner, all I have to do is take the lids off!  LOL!

To make your Thanksgiving a bit easier, I've assembled a few Slow Cooker Thanksgiving Recipes for you, to help make your Thanksgiving a bit less stressful!  Save the oven for the precious 22 lb. Turkey if you're serving a large crowd, or if you're serving a small crowd, keep that oven space for some pies!

This year, my family is all coming to my house!  I'll be making the Green Bean Casserole, Baked Potatoes and Sweet Acorn Squash in my Slow Cookers!  (The other sides my family have covered, but I wouldn't be surprised if they brought something in a slow cooker too!

*Note: Not all of these dishes are Gluten-Free!

Main Dishes:

Traditional Turkey Breast

Beer Braised Turkey Breast

Brown Sugar and Honey Ham

Side Dishes:

Green Bean Casserole

Cranberry Orange Sauce

Baked Sweet Potatoes

Cranberry Apple Chutney

Creamy Chive and Onion Mashed Potatoes

Sweet and Savory Homemade Stuffing

Mom's Stuffing

Sweet Acorn Squash

Slow Cooked Baked Beans

Soup:
Creamy Butternut Squash Soup
Fall Harvest Soup
Pumpkin Soup

Desserts:

Pumpkin Bread Pudding

Eggnog Bread Pudding

Rice Pudding

Irish Cream Brownies with Heath

Coffee Caramel Cake
Cranberry Apple Crumble

Beverages:

White Ancho Chili Hot Chocolate with Orange Blueberry Brandy

Hot Chocolate - Peppermint, Dark and Orange

Apple Cider

Leftovers:

Leftover Turkey and Dumplings

Leftover Turkey Chili

Leftover Turkey Soup