Dijon Turkey with Apple-Sage Wheat Berries

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).

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.