The turkey tenderloin in this recipe marinates in a Dijon mustard and sage mixture while the wheat berries cook in the slow cooker. Then they're both combined with apple wedges and cooked just a bit longer with the marinade. Delicious!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. slow cooker combine stock, wheat berries, the water, 1/2 teaspoon of the salt and the pepper. Add onion, celery and carrots. Cover and cook on low 6 to 8 hours (see Tip).

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  • Meanwhile, place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together jelly, mustard, 1 tablespoon of the oil, the sage, vinegar, garlic and the remaining 1/4 teaspoon salt. Pour marinade over turkey. Seal bag; turn to coat turkey. Marinate in refrigerator 6 to 8 hours.

  • Drain turkey, reserving marinade. In a 10-inch skillet heat the remaining 1 tablespoon oil over medium-high. Add turkey; cook 6 minutes or until browned, turning once.

  • Drain wheat berry mixture, reserving cooking liquid. Return wheat berry mixture and 1/2 cup of the cooking liquid to cooker. Add turkey mixture, the reserved marinade and apples. Turn cooker to high. Cover and cook 2 hours more or until turkey is done (165 degrees F).

  • Remove and thinly slice turkey. Using a slotted spoon, transfer apple mixture to dinner plates or a large platter; add turkey. Drizzle with the remaining cooking liquid and, if desired, sprinkle with walnuts and additional sage.

Tips

Tip: To use the cooker's high-heat setting, prepare wheat berry mixture as directed in Step 1, except cover and cook on high 4 hours. Continue as directed, except marinate turkey in refrigerator 4 hours before browning. In Step 4, cover and cook mixture in cooker on high 1 1/4 hours or until turkey is done (165 degrees F). Serve as directed.

Nutrition Facts

381 calories; protein 30.9g 62% DV; carbohydrates 51g 16% DV; dietary fiber 8.9g 36% DV; sugars 12.7g; fat 7.4g 11% DV; saturated fat 1g 5% DV; cholesterol 50.1mg 17% DV; vitamin a iu 3575.1IU 72% DV; vitamin c 7.6mg 13% DV; folate 24.6mcg 6% DV; calcium 56.5mg 6% DV; iron 2.7mg 15% DV; magnesium 37.2mg 13% DV; potassium 477.1mg 13% DV; sodium 574.4mg 23% DV.
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