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Dijon Turkey with Apple-Sage Wheat Berries
Diabetic Living Magazine
“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!”
3 cups unsalted chicken stock
1½ cups wheat berries
1½ cups water
¾ teaspoon salt
¼ teaspoon black pepper
1 cup chopped onion
1 cup sliced celery
1 cup chopped carrots
1¼ to 1½ pounds turkey breast tenderloin
2 tablespoons apple jelly
2 tablespoons Dijon-style mustard
2 tablespoons olive oil
1 tablespoon snipped fresh sage
1 tablespoon red wine vinegar
1 clove garlic, minced
2 medium firm red cooking apples, cut into ½-inch wedges
6 tablespoons chopped toasted walnuts
1In a 5- to 6-qt. slow cooker combine stock, wheat berries, the water, ½ teaspoon of the salt and the pepper. Add onion, celery and carrots. Cover and cook on low 6 to 8 hours (see Tip).
2Meanwhile, 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 ¼ teaspoon salt. Pour marinade over turkey. Seal bag; turn to coat turkey. Marinate in refrigerator 6 to 8 hours.
3Drain 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.
4Drain wheat berry mixture, reserving cooking liquid. Return wheat berry mixture and ½ 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°F).
5Remove 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.
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 1¼ hours or until turkey is done (165°F). Serve as directed.