Make Maple-Glazed Turkey Breast: Spray a 3-1/2-quart slow cooker with cooking spray. Season turkey with black pepper and salt. Place turkey in slow cooker. Add broth. Cook on LOW heat for 2 hours.
Recipe
Author
Hy-Vee Balance Magazine
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Description
We added maple syrup and grapefruit zest to flavor this turkey tenderloin as it slow cooks. Then, we paired it with Gouda, Dijon mustard, and apples for an unforgettable panini.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Maple-Glazed Turkey Breast | ||
| 3 lbs. turkey breast tenderloins | ||
| 1 tbsp. Hy-Vee ground black pepper | ||
| 1 tsp. Hy-Vee kosher salt | ||
| 1 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| 1 c. Hy-Vee Select 100% maple syrup | ||
| 1 grapefruit, zested and juiced | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 clove(s) garlic, minced | ||
| 1 tsp. fresh rosemary, finely chopped | ||
| Turkey-Gouda Paninis | ||
| 4 tsp. Hy-Vee stone ground Dijon mustard | ||
| 4 (1-oz. each) slices Hy-Vee Bakery Emmer and Einkorn bread | ||
| 4 oz. Maple-Glazed Turkey Breast slices, divided | ||
| 1 anjou pear, cored, sliced, and divided | ||
| 2 (1-oz. each) Hy-Vee sliced Gouda cheese | ||
| 1 c. fresh arugula | ||
| 2 tbsp. Gustare Vita olive oil | ||
Things To Grab
- 3-1/2-to-4-quart slow cooker
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Silicone pastry brushes
- Meat thermometer
- Panini press or grill pan
Directions
Combine maple syrup, grapefruit zest and juice, oil, garlic, and rosemary in a medium saucepan for glaze. Bring to boiling; reduce heat. Gently simmer 15 minutes or until reduced to 2/3 cup. Divide glaze in half.
Brush half of the glaze on turkey after it has cooked for 2 hours. Continue to cook turkey 1 hour more or until done (165 degrees). Remove turkey from slow cooker; brush with reserved glaze. Let turkey stand for 10 minutes. Cut into slices. Use 4-oz. turkey in paninis and reserve remaining turkey for another use.
Prepare Turkey-Gouda Paninis: Preheat a panini press or grill pan. Spread Dijon mustard on each slice of bread. Top two slices of bread with 2-oz. of Maple-Glazed Turkey, 1/2 pear, 1 slice Gouda cheese, and 1/2 cup fresh arugula. Add remaining bread slice. Brush outsides of sandwiches with olive oil. Grill sandwiches, one at a time for 6 minutes or until toasted.
Nutrition facts
Servings
480 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 50mg
- Sodium: 1000mg
- Total Carbohydrates: 48g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 4%